Escarole, Leek And White Bean Panzanella Recipe

Name: Escarole, Leek And White Bean Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tablespoons Olive Oil, Divided; 3 cups Torn Or Cubed Crusty Bread; 1 Leek, Dark Green End Removed, White End Sliced Into Thin Half-moons; 4 cloves Garlic, Roughly Chopped; 1/8 teaspoons Red Pepper Flakes; 1 head Escarole, Roughly Chopped; 1 cup Cooked White Beans; Salt And Pepper; 2 Tablespoons Grated Parmesan Cheese; 1/4 cups Chopped Fresh Basil Leaves

Servings: persons

4 Tablespoons Olive Oil, Divided
3 cups Torn Or Cubed Crusty Bread
1 Leek, Dark Green End Removed, White End Sliced Into Thin Half-moons
4 cloves Garlic, Roughly Chopped
1/8 teaspoons Red Pepper Flakes
1 head Escarole, Roughly Chopped
1 cup Cooked White Beans
Salt And Pepper
2 Tablespoons Grated Parmesan Cheese
1/4 cups Chopped Fresh Basil Leaves

1
In a large skillet set over medium-low heat, heat 1 tablespoon of olive oil. When oil is just beginning to shimmer, add bread cubes in a single layer and allow them to crisp on one side (this should take anywhere from 2 to 4 minutes). Turn bread cubes over, then allow them to crisp some more, shaking the skillet every now and again to keep the bread moving around in the oil just a tad. When done remove bread cubes from the skillet and set aside in a bowl.
2
Wipe any bread crumbs from the skillet, then heat the remaining 3 tablespoons of olive oil over medium-low heat. Add chopped leeks, garlic, and red pepper flakes and saute, stirring frequently, until the leeks begin to soften, about 4 to 5 minutes. Add the chopped escarole, stir and toss to combine, then reduce the heat to low, cover the pan, and allow the mixture to cook for 5 minutes or until the escarole is wilted and has released some of its juices. Remove the lid from the pan, and continue to saute, stirring occasionally, until the juices have evaporated a bit, about 3 minutes. Add beans to the skillet, stir to combine, and allow beans to cook with greens for about a minute. Add salt and pepper to taste.
3
Turn the heat off under the skillet. Add the toasted bread cubes and toss to combine thoroughly. Taste and adjust seasoning if necessary.
4
Divide the panzanella amongst 2 or 4 plates, depending on how hearty to want your servings to be. Sprinkle Parmesan cheese (if using) over the servings, then sprinkle the chopped basil over the top.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 4 Tablespoons Olive Oil, Divided, 3 cups Torn Or Cubed Crusty Bread, 1 Leek, Dark Green End Removed, White End Sliced Into Thin Half-moons, 4 cloves Garlic, Roughly Chopped, and more.

Yes, Escarole, Leek And White Bean Panzanella 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.

Escarole, Leek And White Bean Panzanella

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