Provider Farm

From our fields, for your family

Escarole and white beans

A wonderful traditional Italian dish for fall.
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon sliced garlic
  • 1 fresh or dried chili, stemmed, seeded and minced, or 1 teaspoon dried red chili flakes, or to taste
  • 1 pound escarole, radicchio, endive or other bitter green, trimmed, washed and dried
  • 1 cup cooked white beans
  • 3 cups chicken stock or water
  • Salt and pepper to taste

1.Put half the oil in a large, deep skillet or casserole and turn heat to medium. Put half the garlic in oil, with chilies. Stir occasionally until garlic begins to color. Add escarole and stir; add beans and stock or water and adjust heat so mixture simmers steadily. Cover.
2. Cook about 15 minutes, or until escarole is tender. Stir in rest of garlic and cook another minute, then taste and adjust seasoning, drizzle with reserved olive oil, and serve. Serve over pasta or with a crusty bread.