There’s something about escarole and beans that is always beyond comfort. This is such a deliciously simple and easy side dish. The combination of these ingredients simmer together to create the creamiest bowl of greens, protein and carbohydrates, making it a terrific meatless option. It may be one of those things you have only eaten at a restaurant, but try this at home. You’ll be shocked how easy and better it is, all while in the comfort of your own home.

You can easily add one more head of escarole to get more greens to bean ratio while continuing the rest of the recipe as is. 

Ingredients:

• 15 oz. can of cannellini beans, with liquid (or the larger can if using two heads of escarole)

• 1 head of escarole

• 3 cloves of garlic, peeled and smashed

• 1 tsp crushed red pepper flakes

• 2-3 tbsp olive oil, plus more for drizzling

• Salt and pepper

• 1 cup broth (or water)

• ½ cup of parmesan cheese

Instructions:

1. Cut escarole into roughly sliced pieces, then wash and dry thoroughly. Set aside.

2. Heat 2-3 tablespoons of olive oil in a large saute pan over medium-low. Add cloves of garlic and red pepper. Simmer until fragrant but do not burn garlic.

3. Add the beans with the liquid from the can into the pan. Season with a sprinkle of salt and pepper. Stir over medium-low heat to cook for about 5 or so minutes until it begins to get creamy. Add the parmesan cheese and stir continuously to create an even creamier texture. Then, add escarole to the beans.

4. Pour 1 cup of water or broth over the escarole. Season with a sprinkle of salt and pepper. Cover and let simmer for about 3 minutes.

5. Remove lid and gently toss to combine, then let simmer uncovered for about 5 or so, until creamy.

6. Serve with crusty Italian bread and garnish with parmesan cheese, a drizzle of extra virgin olive oil and red chili pepper flakes.

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade