Plant Oriented Cooking

RECIPE: Escarole and Beans

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  • 1 Tablespoon olive oil
  • 1 large sweet onion, thinly sliced
  • 2 large cloves garlic, minced
  • 1 bunch escarole
  • ¼ cup reduced sodium chicken broth
  • 1 can (15 oz) cannellini beans, rinsed and drained
  • Parmesan cheese, optional


  1. Separate leaves of escarole, wash and chop. Set aside.
  2. Cook garlic in olive oil over low heat for about one minute. Do not brown.
  3. Add onion and cook, stirring often, for 12-15 minutes or until golden. Lower heat and add a tablespoon of broth or water if onion is browning too quickly.
  4. Add escarole, cook, turning occasionally, for about 10 minutes, until leaves are tender and stem ends are still crunchy. Sprinkle with salt.
  5. Stir in beans with their liquid. Simmer, stirring occasionally, for about 3 minutes or until heated through.
  6. Top with freshly grated cheese, if desired.





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