This cozy greens and beans recipe combines tender escarole and creamy cannellini beans in a garlicky broth. Finish with fresh Romano cheese for an easy dish, ready in 40 minutes.
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Why You’ll Love Greens And Beans
This recipe has been a family favorite for years because it’s simple, comforting, and packed with great flavor. The escarole gets nice and tender, and the creamy cannellini beans make it feel hearty and satisfying. All that comes together in a garlicky broth that’s warm and savory without being complicated.
It’s pretty fantastic for a few reasons: it’s easy to make, delicious, and full of that savory, garlicky flavor that hits the spot. It also happens to be pretty wholesome, with just a few simple ingredients doing all the heavy lifting. And since there’s no meat, it’s easy on the wallet... though adding some meat would be delicious too! Here’s why this recipe for greens and beans is a keeper:
- Great for meal prep
- Ready in 40 minutes
- Delicious with or without meat
- Freezes and reheats well
Ingredient Information and Substitutions
- Escarole- Mild flavor and tender texture. If you can’t find it, kale or Swiss chard can work but escarole really is best.
- Cannellini beans- Creamy and smooth. Great Northern beans work too.
- Olive oil- Extra virgin adds the best flavor, but avocado oil is a good substitute.
- Chicken broth- Adds depth. Use vegetable broth for a vegetarian version.
- Garlic- Fresh garlic adds bold flavor, though jarred or garlic powder works in a pinch. Measure with your heart.
- Crushed red pepper flakes- Adds heat and depth. Start small and adjust to taste.
- Kosher salt & black pepper- Season after cooking, especially since the broth and cheese can be salty.
- Romano cheese- Adds salty, sharp flavor. Parmesan is a good substitute.
How To Make Beans And Greens
Step 1- Sauté the garlic.
While the escarole cooks, heat olive oil over medium-high heat and add 3 whole garlic cloves. Stir often until the garlic is golden, being careful not to burn it. When it's almost golden add the chili flakes. Remove the garlic once browned.
Step 2- Add beans and broth.
To the same pan, add the beans and broth to the pan, as well as the remaining garlic cloves with a garlic press. Cook for a couple of minutes, stirring frequently.
Step 3- Prep and add escarole and simmer.
While the garlic browns, parboil the chopped escarole for about 5 minutes until just tender. Work in batches if needed to avoid overcrowding. Drain and set aside. This softens the greens and reduces bitterness, but you can also add them raw later if you prefer.
Add the cooked escarole to the pan, reduce the heat to medium-low, and simmer uncovered for 15–20 minutes, stirring occasionally.
Step 5- Finish and serve.
Sprinkle with Romano cheese to taste, and serve hot.
Frequently Asked Questions
The heat depends on how much crushed red pepper flakes you add. Start small since you can always add more.
It can be! Just use vegetable broth instead of chicken broth. Consider adding a bit more garlic or red pepper to boost the flavor.
Absolutely. This reheats well and keeps in the fridge for several days. It’s a great make-ahead option.
Tips For Making This Beans And Greens Recipe
- Clean the escarole well. Like most leafy greens, it can be quite dirty when you get it- Grandma used to wash it a few times changing the water each time until the water runs clean. You can also buy it washed and pre-cut.
- Using a garlic press is a total time-saver. It gives you finely minced garlic in seconds, no fussing with a knife needed.
- Boil escarole in batches to avoid crowding the pot. Using a strainer helps transfer the greens straight from the pot to the pan without changing the water.
- Heat the oil until it’s hot before adding garlic cloves. Start with medium-high heat, then lower it once everything is simmering to get the best flavor.
- Add broth gradually. One can makes it thick and hearty, or two cans turn it into more of a soup. Both ways come out great!
- Keep a close eye on the garlic to avoid burning it. Burnt garlic will taste bitter and ruin the dish. If it happens, clean the pan and start over.
- My favorite way to serve is with a small-size pasta. You can also add Italian sausage or chicken.
- Ingredients to prep ahead- Clean and chop escarole, peel garlic, and rinse the beans.
- Leftovers and storage- Store in the fridge for up to 5 days or freeze for longer. Reheat gently on the stovetop or in the microwave.
What To Serve With Beans & Greens
This dish is super versatile and easy to customize. Serve it over pasta for a hearty meal, or add meats like pancetta or capicola at the start for extra flavor. If you prefer, toss in chicken or Italian sausage toward the end of cooking. You can even add more broth to turn it into a comforting escarole soup. Here are my favorite ideas to enjoy it:
- Tortellini Pesto Pasta Salad
- Broccoli Rabe and Ricotta Crostini
- Garlic Parmesan Roasted Broccoli
- Eggplant Rollatini
Other Italian-Inspired Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Greens and Beans Recipe
Equipment
Ingredients
- 1 pound fresh escarole, cleaned, trimmed and cut into chunks
- 3 Tablespoons olive oil
- 6 garlic cloves, half of them whole, the other half minced or pressed
- ¼ teaspoon Crushed red pepper flakes, to taste (depending how spicy you want it- start with less, you can always add more later)
- 14.5 ounces cannellini beans, canned- rinsed and drained
- 2 cups chicken broth (you can also use 3 cups and it will be more like a soup)
- ½ teaspoon Kosher salt to taste
- ¼ teaspoon ground black pepper to taste
- 2 Tablespoons Romano cheese, to taste
Instructions
- Boil the escarole for 5 minutes to par cook. You may need to do it in batches so as not to overload the pot. Drain and set aside.
- While the escarole is boiling, heat the oil over medium high heat.
- Add 3 cloves of whole garlic. Stir and turn the garlic often to avoid burning. When it's almost golden, add the chili flakes. Remove the garlic cloves when golden.
- Once the garlic cloves have been removed, add the beans, broth and using a garlic press, add the remaining garlic cloves into the pan. Simmer for a couple minutes stirring frequently.
- Add the escarole and reduce the heat to medium low. Cook for 15-20 minutes uncovered, stirring periodically.
- Add salt, pepper and sprinkle with Romano cheese and serve immediately.
Video
Notes
-
- Clean the escarole well. Like most leafy greens, it can be quite dirty when you get it- Grandma used to wash it a few times changing the water each time until the water runs clean. You can also buy it washed and pre-cut.
-
- Using a garlic press is a total time-saver. It gives you finely minced garlic in seconds, no fussing with a knife needed.
-
- Boil escarole in batches to avoid crowding the pot. Using a strainer helps transfer the greens straight from the pot to the pan without changing the water.
-
- Heat the oil until it’s hot before adding garlic cloves. Start with medium-high heat, then lower it once everything is simmering to get the best flavor.
-
- Add broth gradually. One can makes it thick and hearty, or two cans turn it into more of a soup. Both ways come out great!
-
- Keep a close eye on the garlic to avoid burning it. Burnt garlic will taste bitter and ruin the dish. If it happens, clean the pan and start over.
- My favorite way to serve is with a small-size pasta. You can also add Italian sausage or chicken.
-
- Ingredients to prep ahead- Clean and chop escarole, peel garlic, and rinse the beans.
-
- Leftovers and storage- Store in the fridge for up to 5 days or freeze for longer. Reheat gently on the stovetop or in the microwave.
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