Escarole and Beans Recipe

Olive oil: Used for sautéing and adds a rich flavor.

Garlic: Provides a fragrant and savory base for the dish.

Escarole: A leafy green that adds a slight bitterness and texture.

Cannellini beans: Creamy white beans that add protein and heartiness.

Chicken broth: Adds depth and flavor to the dish; can be substituted with vegetable broth.

Salt: Enhances the overall flavor.

Pepper: Adds a touch of heat and balances the flavors.

When sautéing the garlic, be careful not to let it burn, as it can turn bitter quickly. Stir constantly and keep a close eye on it. If it starts to brown too fast, lower the heat immediately. This will ensure that the garlic imparts a sweet, aromatic flavor to the olive oil and, subsequently, to the entire dish.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, making it a good alternative for sautéing.

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

• escarole - Substitute with kale: Kale has a similar texture and slightly bitter taste, making it a suitable replacement for escarole.

• cannellini beans - Substitute with great northern beans: Great northern beans have a similar creamy texture and mild flavor, making them an excellent alternative.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor while keeping the dish vegetarian.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor in addition to the saltiness.

• pepper - Substitute with red pepper flakes: Red pepper flakes add a bit of heat and complexity to the dish.

• Allow the escarole and beans to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled escarole and beans into an airtight container. Make sure to leave some space at the top to allow for expansion if you plan to freeze it.
• Label the container with the date and contents. This will help you keep track of how long it has been stored.
• For refrigeration, place the container in the fridge. The dish will keep well for up to 3-4 days.
• For freezing, place the container in the freezer. The escarole and beans can be frozen for up to 2-3 months.
• When ready to reheat, if refrigerated, transfer the escarole and beans to a pot and warm over medium heat until heated through, stirring occasionally.
• If frozen, it's best to thaw the escarole and beans in the refrigerator overnight before reheating. Alternatively, you can reheat from frozen by placing it in a pot over low heat and gradually increasing the heat, stirring occasionally until fully heated.
• To maintain the best texture and flavor, avoid reheating multiple times. Reheat only the portion you plan to consume.

• Stovetop Method:

  1. Pour the leftover escarole and beans into a saucepan.
  2. Add a splash of broth or water to prevent sticking.
  3. Heat over medium heat, stirring occasionally, until warmed through, about 5-7 minutes.
  4. Taste and adjust seasoning with salt and pepper if needed.

• Microwave Method:

  1. Transfer the leftovers to a microwave-safe bowl.
  2. Cover with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Check if it's heated evenly; if not, continue heating in 30-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the escarole and beans in an oven-safe dish.
  3. Cover with foil to retain moisture.
  4. Bake for 15-20 minutes, or until heated through.
  5. Stir halfway through to ensure even heating.

• Slow Cooker Method:

  1. Transfer the leftovers to the slow cooker.
  2. Set to low heat.
  3. Heat for 1-2 hours, stirring occasionally.
  4. This method is great for keeping the dish warm for an extended period without overcooking.

• Large pot: Used for cooking the escarole, beans, and broth together.

• Wooden spoon: Ideal for stirring the ingredients without scratching the pot.

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

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

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

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

• Colander: Useful for draining and rinsing the cannellini beans.

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

Prep ingredients ahead: Chop the escarole and mince the garlic in advance to save time during cooking.

Use canned beans: Opt for canned cannellini beans instead of dried beans to cut down on soaking and cooking time.

Batch cooking: Make a larger batch and store portions in the freezer for quick meals later.

Pre-washed greens: Purchase pre-washed and chopped escarole to skip the washing and chopping steps.

Quick simmer: Use a pressure cooker to reduce the simmering time significantly.