One of my favorite Italian sides is escarole and beans! It’s healthy, delicious and easy to make in just minutes! It can be used as a side or a main dish since it provides protein and nutrients from the vegetable. Add some chicken broth and top with parmesan cheese and you have yourself a hearty and flavorful soup for dinner!
I happen to pair it with lamb rib chops I saw at Whole Foods last weekend and couldn’t resist buying. Since they are quite pricey I bought just two ribs for each of us and paired it with this hearty side for a well balanced meal. If you’ve never had it, this meat is so tasty you will be licking the bone wishing for more! I seasoned them with salt, pepper, herbes de provence and put them on a hot grill for just a few minutes per side.
- Escarole, washed and roughly chopped
- 1 can, cannellini beans (rinsed and drained)
- 2 cloves garlic (if you love it as much as I do!)
- Olive oil
- Crush red pepper flakes
- Fresh cracked black pepper
- Kosher or sea salt
Put your pan on low heat and add olive oil, garlic and red pepper flakes. Let the flavors infuse into the oil while you wash and prepare your escarole. Keep it low enough so that it isn’t sizzling or burning.
When you are ready, turn your pan on medium to high heat and add the escarole. Season with salt and pepper and add the beans. Saute for a few minutes. I don’t like mine too mushy so I will cook it for just 3-5 minutes.
Plate and serve as a side, eat it on it’s own, or turn it into a soup and top with parmesan cheese- your choice!