Sautéed Escarole and White Beans with Crostini
Sautéed Escarole and White Beans with Crostini
Ingredients
For the Escarole and Beans
- 1 escarole, large head, washed thoroughly and torn into bite-sized pieces
- 4 garlic, cloves, grated or finely minced
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon crushed red pepper
- 1 can cannellini beans, 15-ounce, undrained
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 8 crostini bread, thick slices, toasted
- 1/4 cup Pecorino Romano cheese, grated, for garnish
- extra virgin olive oil, for drizzling, as needed
Instructions
- 1
Prepare the escarole and garlic. Wash the large head of escarole thoroughly under cold water, then tear the leaves into smaller, bite-sized pieces. Grate or finely mince the garlic cloves.
⏱️ 5 min
- 2
Heat the olive oil. In a large pot or Dutch oven, heat the 1/4 cup of extra virgin olive oil over medium heat until shimmering.
⏱️ 2 min
- 3
Sauté the aromatics. Add the grated garlic and crushed red pepper to the hot oil. Sauté for 30 seconds to 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 4
Combine escarole and beans. Add the torn escarole leaves to the pot. Immediately pour in the undrained can of cannellini beans, including all the liquid from the can.
⏱️ 2 min
- 5
Season the mixture. Season the escarole and bean mixture with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Stir gently to combine.
⏱️ 1 min
- 6
Cook until softened. Cover the pot and reduce the heat to medium-low. Allow the escarole to cook down and soften, stirring occasionally, for 8 to 10 minutes. The escarole will release its liquid, combining with the bean liquid to create a flavorful broth.
⏱️ 10 min
- 7
Taste and adjust seasoning. Uncover the pot, taste the mixture, and adjust salt and pepper as needed.
⏱️ 1 min
- 8
Serve. Ladle the hot sautéed escarole and white bean mixture over pieces of toasted crostini bread. Garnish each serving with a sprinkle of grated Pecorino Romano cheese and a drizzle of extra virgin olive oil, as needed.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Sautéed Escarole and White Beans with Crostini
Ingredients
For the Escarole and Beans
- 1 escarole, large head, washed thoroughly and torn into bite-sized pieces
- 4 garlic, cloves, grated or finely minced
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon crushed red pepper
- 1 can cannellini beans, 15-ounce, undrained
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 8 crostini bread, thick slices, toasted
- 1/4 cup Pecorino Romano cheese, grated, for garnish
- extra virgin olive oil, for drizzling, as needed
Instructions
- 1
Prepare the escarole and garlic. Wash the large head of escarole thoroughly under cold water, then tear the leaves into smaller, bite-sized pieces. Grate or finely mince the garlic cloves.
⏱️ 5 min - 2
Heat the olive oil. In a large pot or Dutch oven, heat the 1/4 cup of extra virgin olive oil over medium heat until shimmering.
⏱️ 2 min - 3
Sauté the aromatics. Add the grated garlic and crushed red pepper to the hot oil. Sauté for 30 seconds to 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 4
Combine escarole and beans. Add the torn escarole leaves to the pot. Immediately pour in the undrained can of cannellini beans, including all the liquid from the can.
⏱️ 2 min - 5
Season the mixture. Season the escarole and bean mixture with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Stir gently to combine.
⏱️ 1 min - 6
Cook until softened. Cover the pot and reduce the heat to medium-low. Allow the escarole to cook down and soften, stirring occasionally, for 8 to 10 minutes. The escarole will release its liquid, combining with the bean liquid to create a flavorful broth.
⏱️ 10 min - 7
Taste and adjust seasoning. Uncover the pot, taste the mixture, and adjust salt and pepper as needed.
⏱️ 1 min - 8
Serve. Ladle the hot sautéed escarole and white bean mixture over pieces of toasted crostini bread. Garnish each serving with a sprinkle of grated Pecorino Romano cheese and a drizzle of extra virgin olive oil, as needed.
⏱️ 3 min