Escarole & White Beans

Straight from the heart of Southern Italy, this humble yet flavorful dish—known as Scarola e Fagioli—is a staple in the kitchens of Campania and Calabria. With tender escarole, creamy white beans, and a rich garlicky broth, it's the kind of meal that warms you from the inside out.

The perfect side dish with chicken or fish, it’s proof that simple, honest ingredients can create something truly soul-satisfying.

Serves: 4 Time: 30–40 minutes

Ingredients:

• 2 tbsp extra-virgin olive oil

• 4 garlic cloves, thinly sliced

• 1 small yellow onion, finely chopped

• 1 head escarole, washed well and chopped

• 1 (15 oz) can cannellini beans, drained and rinsed

• 3 cups low-sodium chicken broth or vegetable broth

• Salt and freshly ground black pepper to taste

• Pinch of red pepper flakes (optional)

• Grated Parmigiano-Reggiano, for serving

• Lemon wedges (optional)

Instructions:

1. Sauté aromatics:

In a large heavy-bottomed pot, heat olive oil over medium heat. Add garlic and onion and sauté until soft and fragrant, about 5–7 minutes.

2. Cook escarole:

Add escarole in batches, letting it wilt slightly before adding more. Season with salt, pepper, and red pepper flakes if using.

3. Add beans and broth:

Stir in cannellini beans and pour in broth. Simmer uncovered for 15–20 minutes, or until greens are tender and broth has slightly reduced.

4. Finish and serve:

Taste and adjust seasoning. Ladle into bowls and top with grated Parmigiano and a squeeze of lemon if desired. Serve with crusty Italian bread.

Tips & Variations:

• Add sausage: Brown sliced Italian sausage before the aromatics for a meaty variation.

• Make it soupy: Add more broth and toss in small pasta like ditalini for a hearty soup.

• Go vegetarian: Use veggie broth and skip the cheese or use a plant-based alternative.

• Finish with acid: A splash of lemon juice or white wine vinegar at the end brightens the dish.

• Add herbs: Fresh parsley or thyme add extra flavor and freshness.