These 30-Minute Beans and Greens Are a Weekly Staple for My Italian Family
Prep
5 mins
Cook
25 mins
Servings
6
Difficulty
Medium
My family has made this dish practically every week for years, and honestly, it's become our go to comfort meal. Escarole and kale are packed with iron and vitamins that keep us feeling energized, and the best part is how quickly it all comes together in just thirty minutes. With just garlic, olive oil, and some broth, you create something deeply satisfying that tastes like it took hours. We serve it with crusty Italian bread to soak up every drop of that garlicky, peppery broth. It's affordable, it's simple, and it's the kind of food that nourishes both body and soul.
Ella x
Ingredients
- 2 tablespoonsolive oil
- 5 clovesgarlic(chopped)
- 1 teaspoonred chili flakes
- 2 largeheads escarole or 2 large bunches kale(about 2 1/2 pounds), washed and chopped)
- 473 mllow-sodium vegetable or chicken broth(divided)
- 12(15.5-ounce) cans cannellini beans, drained and rinsed)
- 2 tablespoonslemon juice
- 1 teaspoonfreshly ground black pepper
- 1salt(to taste)
- 12 to 3 tablespoons freshly grated parmesan cheese
- 11/2 loaf sliced italian bread(for serving)
Detail level
Instructions
- 1
Add the olive oil to a large pot over medium heat. Once shimmering, add the garlic and chili flakes. Sauté until the garlic is fragrant and lightly browned, about 1 minute, stirring constantly so the garlic does not burn.
- 2
Add the escarole or kale and 2 cups of broth to the pot. Stir and cover the pot with a lid. Cook until the escarole is fully wilted, stirring occasionally, about 10 minutes.
- 3
Remove the lid and add the cannellini beans. Add the remaining 1/2 cup vegetable broth. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes. The beans should be warmed through and the escarole soft and dark green.
- 4
Turn off the heat and add lemon juice, freshly ground black pepper, and salt to taste. Serve with grated parmesan and Italian bread. Refrigerate leftovers in an airtight container for up to 5 days. Reheat covered in a small pot or pan, adding broth as needed. Love the recipe? Leave us stars and a comment below!
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