Ingredients for Escarole With White Beans
- Olive Oil
- 1 medium onion, chopped
- Garlic Cloves
- Dry White Wine
- Chicken Broth
- Cannellini Beans
- 1 pound escarole, roughly chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Parmesan Cheese
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How to Make Escarole With White Beans
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 1 medium onion, chopped, and cook, stirring occasionally, until softened, about 6 minutes.
- Add 2 cloves garlic, minced, and cook, stirring, for 1 minute until fragrant.
- Pour in 1/2 cup dry white wine and 1 cup vegetable broth. Bring to a boil.
- Stir in 1 (15-ounce) can cannellini beans, rinsed and drained, 1 pound escarole, roughly chopped, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Cover the skillet and simmer, stirring occasionally, until the escarole is completely wilted and tender, about 10-12 minutes.
- (Optional: For a heartier meal, brown 1 pound Italian sausage in the olive oil before adding the onions. Reduce olive oil to 1 tablespoon if adding sausage. Cook sausage for 10 minutes, then remove and set aside to rest before slicing and adding to the finished dish.)
- Sprinkle generously with grated Parmesan cheese before serving. Enjoy over crusty Italian bread to soak up the delicious juices!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
11g
Fat
17g
Carbs
14g
