Escarole and Beans with the heat from crushed red-pepper flakes is a traditional recipe served in the southern region of Italy, mainly from Campania and Calabria. “Scarola” is Italian for escarole. Since my family hails from Procida, an island off Naples in the Campania region, you may hear them say “shkah-ROLL,” the Neapolitan dialect.

Escarole is a hearty green leafy vegetable from the endive family that provides folic acid, fiber, vitamins A and K, manganese, copper, and potassium.  Enjoy it raw or cooked.  The top green leaves are more tender for soups and sides.  The bottom white leaves are crunchy and perfect for a salad.  In fact, living in an Italian American household, escarole was more popular than iceberg lettuce!

 

Cook time: 20 minutes                        Yield: 6 Cups                            Portion Size: 1 Cup

Equipment: Stock Pot, strainer or colander to rinse beans as desired, salad spinner to wash, soak and spin dirt from escarole leaves, knife, cutting board, measuring spoons.

Ingredients:

Escarole Greens – chopped                 3 Cups (about 2-3 medium bunches)

Olive Oil                                              2 Tablespoons

Garlic – minced                                    3 cloves

Chicken or Vegetable  Broth               2 Cups

Cannellini Beans                                 2 (15 oz) Cans

Crushed Red Pepper Flakes                1/4 teaspoon

Instructions:

Advanced Preparation: Prepare escarole: Wash, chop about one large or two small bunches.

1. With a large knife, cut the top of the escarole at the middle of each bunch, just before the leaves turn into white leaves. (Save the hearty crunchy bottom leaves for salads)
2. Wash in cold water, removing any dirt and sand. You can soak leaves in cold water in a salad spinner with a ¼ teaspoon salt  to allow dirt and sand to loosen from leaves.  Empty the water from the salad spinner and spin off the excess liquid with sand/dirt.

 *Note to save time, buy pre washed escarole (in bag)  from your supermarket, and chop to desired size.

Directions:

1. In a large stock pot, bring heat to medium. Add olive oil and garlic, saute until fragrant (1-2 minutes).
2. Add the chopped escarole, coating leaves with the garlic and allow the leaves to wilt (not burn). Add the chicken broth, and bring to a boil, and reduce heat to maintain a low simmer.
3. Add two cans of cannellini beans, simmer for 10 to 15 minutes.
4. Serve garnished with crushed red pepper flakes and a side of Italian bread.

 

Serving suggestions: Serve as a main dish for lunch. I like to serve as a first dish instead of soup. Can also be served as a side vegetable dish.

Notes: Add 4-5 cups of broth for soupier consistency; less broth for a thicker stew.