Escarole and Beans Recipe

Olive oil: A staple in many kitchens, it adds a rich flavor and helps to sauté the garlic and escarole.

Garlic: Adds a fragrant and savory element to the dish.

Escarole: A leafy green with a slightly bitter taste that mellows when cooked.

Cannellini beans: Creamy white beans that add texture and protein to the dish.

Chicken broth: Adds depth and richness to the overall flavor.

Salt: Enhances the flavors of the ingredients.

Black pepper: Adds a touch of heat and balances the flavors.

When sautéing the garlic in olive oil, be careful not to let it brown too much, as this can make it bitter. Instead, aim for a light golden color to bring out its natural sweetness and aroma. This will enhance the overall flavor of the escarole and beans dish.

• Olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and a mild flavor that works well in cooking.

• Garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can complement the dish similarly to garlic.

• Escarole - Substitute with kale: Kale has a similar texture and slightly bitter taste, making it a good alternative to escarole.

• Cannellini beans - Substitute with great northern beans: Great northern beans have a similar size and creamy texture, making them a good substitute.

• Chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is suitable for vegetarians.

• Salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami.

• Black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, making it a good alternative.

• Allow the escarole and beans to cool completely before storing. This helps maintain the texture and flavor.
• Transfer the cooled dish into airtight containers. For best results, use containers that are just the right size to minimize air space.
• Label the containers with the date to keep track of freshness.
• Store the containers in the refrigerator if you plan to consume the dish within 3-4 days.
• For longer storage, place the airtight containers in the freezer. The dish can be frozen for up to 3 months.
• When ready to reheat, thaw the frozen escarole and beans in the refrigerator overnight.
• Reheat the dish on the stovetop over medium heat, stirring occasionally, until it reaches the desired temperature. You may need to add a splash of chicken broth or water to maintain the soup-like consistency.
• Alternatively, you can reheat individual portions in the microwave. Use a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring in between, until hot.
• If the dish appears too thick after reheating, add a bit more chicken broth or water to achieve the desired consistency.
• Adjust the seasoning with additional salt and black pepper if needed after reheating.

• Stovetop Method:

  1. Pour the leftover escarole and beans into a medium-sized saucepan.
  2. Add a splash of chicken broth or water to maintain the desired consistency.
  3. Heat over medium-low heat, stirring occasionally to ensure even warming.
  4. Once heated through, taste and adjust seasoning with salt and black pepper if needed.
  5. Serve hot and enjoy the rejuvenated flavors.

• Microwave Method:

  1. Transfer the escarole and beans into a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on high for 1-2 minutes, then stir.
  4. Continue heating in 30-second intervals, stirring in between, until thoroughly warmed.
  5. Taste and adjust seasoning with salt and black pepper if needed before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the escarole and beans in an oven-safe dish.
  3. Add a bit of chicken broth or water to keep the dish moist.
  4. Cover the dish with aluminum foil to prevent drying out.
  5. Bake for about 15-20 minutes, or until heated through.
  6. Remove from the oven, taste, and adjust seasoning with salt and black pepper if needed before serving.

• Slow Cooker Method:

  1. Transfer the escarole and beans to the slow cooker.
  2. Add a splash of chicken broth or water to maintain moisture.
  3. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.
  4. Once heated through, taste and adjust seasoning with salt and black pepper if needed.
  5. Serve directly from the slow cooker for a warm, comforting meal.

• Large pot: Used to heat the olive oil and cook the escarole, beans, and broth together.

• Wooden spoon: Ideal for stirring the garlic, escarole, and other ingredients without scratching the pot.

• Chef's knife: Essential for chopping the escarole and mincing the garlic.

• Cutting board: Provides a safe and clean surface for chopping the escarole and mincing the garlic.

• Measuring spoons: Used to measure the olive oil accurately.

• Can opener: Necessary for opening the cans of cannellini beans.

• Colander: Used to drain and rinse the cannellini beans before adding them to the pot.

• Ladle: Perfect for serving the hot escarole and beans into bowls.

Pre-chop the escarole: Chop the escarole ahead of time and store it in an airtight container in the fridge.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing fresh cloves.

Opt for canned beans: Use canned cannellini beans which are already cooked, reducing prep time.

Pre-measure ingredients: Measure out the olive oil, chicken broth, salt, and black pepper before starting to cook.

Cook in batches: If making a large quantity, cook the escarole in batches to ensure even wilting.