BRAISED ESCAROLE WITH CANNELLINI BEANS AND MUSHROOMS
Provided by Three Many Cooks
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil over medium-high heat in a large Dutch oven or soup kettle. Add mushrooms; sauté until liquid has evaporated and mushrooms start to brown, about 4 minutes. Add garlic, oregano, red pepper flakes, and cook until fragrant, about a minute longer. Add tomatoes and bring to a simmer. Reduce heat to medium-low and continue simmer until thickened to tomato sauce consistency, about 10 minutes. Stir in beans and escarole; continue to cook until escarole wilts and gets tender, about 5 minutes longer. Stir in cheese.
- Meanwhile toast bread and top with a portion of sauce, sprinkle with additional cheese and serve immediately.
SAUTED ESCAROLE WITH GARLIC AND CANNELLINI BEANS
Provided by Food Network
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a large skillet start the garlic in cold oil over moderately high heat, stirring, until it is golden. To the skillet add the escarole, salt and pepper to taste. Saute the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the cannellini beans. Heat through.
BRAISED ESCAROLE & CANNELLINI BEANS RECIPE - (5/5)
Provided by ltrodrigu
Number Of Ingredients 13
Steps:
- Heat oil in a large pan over medium heat. Sauté onions, garlic and carrots together until onions become translucent, 3 minutes. Add beans, bay leaf, red pepper, cheese and stock. Bring to a simmer and stir in escarole. Cook, covered, until gravy thickens and flavors meld, about 15 minutes more. Season with salt and pepper to taste. To serve, divide escarole and beans evenly among 4 serving bowls. Garnish with freshly grated cheese, drizzle with olive oil and serve with warm, olive-oil-rubbed toast.
SAUTEED ESCAROLE WITH GARLIC AND CANNELLINI BEANS
Steps:
- In a large skillet start the garlic in cold oil over moderately high heat, stirring, until it is golden. To the skillet add the escarole, and season with salt and pepper, to taste. Saute the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the cannellini beans. Heat through.
ESCAROLE WITH CANNELLINI BEANS
This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.
Categories Bon Appétit Bean Escarole Parmesan Garlic Side Vegetarian
Yield 4 servings
Number Of Ingredients 17
Steps:
- Beans:
- Bring onion, garlic, carrot, parsley, rosemary, sage, beans, pepper, and 8 cups water to a boil in a large saucepan, skimming foam as needed from surface. Reduce heat and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 75-90 minutes. Season generously with salt and let beans cool in their liquid. Discard vegetables and herbs.
- Escarole and assembly:
- Heat 4 Tbsp. oil in a large pot over medium. Cook garlic, stirring occasionally, until softened and beginning to brown around edges, about 3 minutes. Add bay leaves, parsley, and red pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds. Stir in escarole a handful at a time, letting wilt before adding the next batch, until all the escarole is wilted, about 5 minutes. Add 1/2 cup water and bring to a simmer. Reduce heat, cover pot, and cook, stirring occasionally and maintaining a gentle simmer, until escarole is very tender, 20-25 minutes. Add 2 cups beans and 1 cup bean cooking liquid. Bring to a simmer; season with salt and pepper. Stir in Parmesan a bit at a time, followed by remaining 2 Tbsp. oil. Divide among bowls.
- Do Ahead
- Beans can be cooked 4 days ahead. Cover and chill.
PENNE PASTA WITH CANNELLINI BEANS AND ESCAROLE
This is a great pasta dish. The hardest part of the whole recipe is cutting the escarole. It is fast, simple, and delicious! What more could you ask for? With a loaf of Italian bread it goes a long way. Enjoy!
Provided by Renee Trivelli Milillo
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil, and cook the penne pasta 8 to 10 minutes or until al dente; drain.
- In a skillet over medium heat, cook and stir the escarole, cannellini beans and liquid, and diced tomatoes with garlic and onion until heated through. Season with salt and pepper. Toss with the cooked pasta to serve.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 60.1 g, Fat 2 g, Fiber 7.5 g, Protein 13.7 g, SaturatedFat 0.3 g, Sodium 267.5 mg, Sugar 3.6 g
ESCAROLE AND BEANS
This is a creamy concoction of escarole and beans. It's rich, and it's divine! It's also best served with a warm crusty Italian bread.
Provided by KristaP
Categories Side Dish Vegetables Greens
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
- In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 42.7 g, Fat 11.8 g, Fiber 18.7 g, Protein 13.1 g, SaturatedFat 1.6 g, Sodium 543.4 mg, Sugar 1 g
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ESCAROLE WITH CANNELLINI BEANS RECIPE | BON APPéTIT
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- Bring onion, garlic, carrot, parsley, rosemary, sage, beans, pepper, and 8 cups water to a boil in a large saucepan, skimming foam as needed from surface. Reduce heat and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 75–90 minutes. Season generously with salt and let beans cool in their liquid. Discard vegetables and herbs.
- Heat 4 Tbsp. oil in a large pot over medium. Cook garlic, stirring occasionally, until softened and beginning to brown around edges, about 3 minutes. Add bay leaves, parsley, and red pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds. Stir in escarole a handful at a time, letting wilt before adding the next batch, until all the escarole is wilted, about 5 minutes. Add ½ cup water and bring to a simmer. Reduce heat, cover pot, and cook, stirring occasionally and maintaining a gentle simmer, until escarole is very tender, 20–25 minutes. Add 2 cups beans and 1 cup bean cooking liquid. Bring to a simmer; season with salt and pepper. Stir in Parmesan a bit at a time, followed by remaining 2 Tbsp. oil. Divide among bowls.
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