Escarole and Cannellini in Pan, a simple, economical yet very tasty side dish. This is a recipe from my mom, originally from Campania. She often made it for me when I was little, but I never appreciated it much, probably because of the slightly bitter taste of escarole, which I have now come to appreciate as I’ve grown “older.”
It’s a dish I often prepare, firstly because it’s easy to make and healthy, and also because it’s economical, which is a plus these days.
Two simple and somewhat humble ingredients, but together they create a very flavorful dish. I recommend adding a pinch of chili pepper: it’ll give it an extra “kick.”
I used cannellini beans because I prefer them; they are sweeter and pair well with the slightly bitter taste of escarole. However, you can substitute them with borlotti or large white beans. If you don’t have escarole, chicory or even cabbage will do: it’s a very versatile recipe that you can adapt based on what you have at home or prefer. Also, read the other tips at the end of the recipe.
Now let’s see together how to make the Escarole and Cannellini in Pan. Gather your ingredients, and let’s start.
And if you try it, don’t forget to let me know in the comments on my Facebook pageHERE. I’m waiting for you.
Gabriella
Other tasty recipes to try:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 head escarole (endive) (or chicory)
- 9 oz white beans (cannellini)
- 1 clove garlic
- 5 tablespoons extra virgin olive oil
- salt
- chili pepper
Tools
To make the Escarole and Cannellini in Pan, you will need:
- 1 Pot
- 1 Pan
Steps
HOW TO PREPARE THE ESCAROLE AND CANNELLINI IN PAN RECIPE
First, clean the escarole by removing the yellow and damaged leaves. Wash it by soaking it in a bowl or sink to remove any soil residues, then rinse it under running water and let it drain well.
Bring water to a boil in a pot and, once boiling, cut the escarole into 4-5 parts and place it to cook in the pot for about 10 – 12 minutes, then drain and let cool slightly.
Meanwhile, heat the extra virgin olive oil in a pan and fry the garlic clove and chili pepper (if you like), then add the pre-cooked cannellini and 2 ladles of the escarole cooking water. Season with salt, stir, and let the flavors blend for a few minutes (about 5-7 minutes).
Add the escarole, adjust the salt if necessary, and let everything blend over moderate heat. Serve your Escarole and Cannellini hot or slightly warm. Enjoy your meal!
Until the next recipe
Storage
You can store Escarole and Cannellini in Pan in the refrigerator for 1 – 2 days, sealed in an airtight container.
Tips and Suggestions
– Beans: you can use canned cannellini beans, but first, drain and rinse them. Alternatively, you can use dry beans by soaking them the night before with a bit of salt and baking soda. The next day, put them in a large pot with cold water, a garlic clove, and a stalk of celery. Bring the water to a boil, then lower the heat to minimum, and cook slowly for about 40 minutes until they are tender. Salt to taste.
– Additions: when sautéing oil with chili pepper, you can also add half a chopped onion and/or pancetta and brown. For a complete dish, you can also add sausage pieces.
– Chili Pepper: if you don’t like it, you can omit it, but I find it adds an extra note to the dish. Of course, don’t overdo it, just a pinch is enough.
– Chili Pepper: if you don’t like it, you can omit it, but I find it adds an extra note to the dish. Of course, don’t overdo it, just a pinch is enough.
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