Are you looking for a quick, easy, and healthy dinner recipe that’s bursting with flavor? Look no further! This Escarole and Beans recipe is a fantastic option for a weeknight meal, perfect for those busy evenings when you want something delicious without spending hours in the kitchen. It's a simple yet satisfying dish showcasing the bitterness of escarole beautifully balanced by the richness of beans and the aromatic herbs. This recipe is a testament to how healthy and delicious homemade cooking can be. Get ready to experience the best of Italian-inspired flavors in under 30 minutes!
Ingredients:
This recipe serves 2-3 people. Feel free to double or triple it depending on your needs.
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 bunch escarole, roughly chopped (about 1 pound)
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese (optional, for serving)
- Fresh parsley, chopped (for garnish)
Instructions:
Get started: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and chopped onion and sauté until softened, about 5 minutes. This is a great base for building layers of flavor.
Add the beans: Stir in the rinsed and drained cannellini beans and cook for another 2 minutes, allowing them to warm through and gently brown slightly. Don't overcook them at this stage.
Incorporate the escarole: Add the chopped escarole to the pot and cook, stirring occasionally, until it wilts down, about 5-7 minutes. The escarole will reduce significantly in volume. This is where the magic happens – the escarole’s bitterness mellows beautifully as it cooks.
Season and simmer: Stir in the diced tomatoes (undrained), oregano, red pepper flakes (if using), salt, and pepper. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for another 10 minutes, or until the escarole is tender and the flavors have melded.
Serve and enjoy: Serve the Escarole and Beans hot, garnished with freshly grated Parmesan cheese (if using) and chopped parsley. This healthy and delicious meal is perfect on its own or served with crusty bread for dipping.
Cooking Tips and Variations:
- For a richer flavor: Sauté some pancetta or Italian sausage with the garlic and onion before adding the beans.
- Add other vegetables: Feel free to add other vegetables like chopped carrots, zucchini, or bell peppers.
- Use different beans: Great Northern beans, kidney beans, or even chickpeas would work well in this recipe.
- Make it vegetarian/vegan: Omit the Parmesan cheese for a vegetarian option, or use nutritional yeast for a vegan version.
- Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for extra heat.
Nutritional Information (per serving, approximate):
This recipe provides a good source of fiber, protein, and vitamins. The exact nutritional information will vary slightly depending on the ingredients used. However, a rough estimate for a serving is approximately:
- Calories: 250-300
- Protein: 10-12 grams
- Fiber: 8-10 grams
This Escarole and Beans recipe is a fantastic example of quick dinner ideas and healthy meals that are easy to prepare and incredibly satisfying. It's a simple yet elegant dish that showcases the beauty of fresh ingredients and simple cooking techniques. Enjoy!