Cook The Book: Braised Escarole With White Beans

Name: Cook The Book: Braised Escarole With White Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head escarole, dark green outer leaves discarded, inner leaves separated and trimmed of dark green tops; 1/4 cup good extra-virgin olive oil; 1 or 2 cloves garlic, thinly sliced; 1 or 2 cups cooked white beans with some of their cooking liquid or a small ladleful of water (recipe follows); Salt and pepper; 2 cups dried beans, unsoaked or soaked for 4 hours or overnight; 1 or 2 cloves garlic; 1 branch fresh thyme, optional; 2 bay leaves; Salt

Servings: persons

1
Drain the beans and put them into a medium, heavy-bottomed pot. Cover them with cold water by 2 inches or so. Add the garlic, thyme, if using, and bay leaves. Bring the beans just to a simmer over medium heat, stirring occasionally. Reduce the heat to low and very gently simmer them until they are swollen and tender, 30-90 minutes (or more), depending on the freshness of the dried beans. Remove the pot from the heat. Stir in a generous pinch of salt. Let the beans cool to just warm or to room temperature in the cooking liquid. (The beans will keep in the refrigerator for up to 4 days.)
2
Wash the escarole leaves well and shake off some of the water. Put the olive oil and garlic into a large nonreactive skillet and warm over medium heat until fragrant, about 1 minute. Add the escarole and cook briefly, turning the leaves as they begin to wilt. Add the beans and their cooking liquid or water, season with salt and pepper, and braise just until the beans are warmed through and the escarole is still bright and colorful, 3-5 minutes.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 head escarole, dark green outer leaves discarded, inner leaves separated and trimmed of dark green tops, 1/4 cup good extra-virgin olive oil, 1 or 2 cloves garlic, thinly sliced, 1 or 2 cups cooked white beans with some of their cooking liquid or a small ladleful of water (recipe follows), and more.

Yes, Cook The Book: Braised Escarole With White Beans falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!