Meatless Friday: Escarole and Beans

For Meatless Friday, Barb Szyszkiewicz shares a quick-to-prepare dish that's simple and delicious. Download our printable recipe card!

This is the best time of year to buy escarole, a hardy green you can enjoy in salads or cooked in soups or other dishes. This meal takes less than 30 minutes to make, including the time to chop and clean the greens, and it's economical too! I like to serve it with hearty bread or rolls and some Parmesan cheese sprinkled on top. Leftovers heat well in the microwave, though you might want to add a little extra liquid as the broth will thicken up.

Escarole and Beans

Makes 4 servings

Ingredients

1 tbsp extra virgin olive oil
2 cloves garlic, minced
1 large bunch (or two small bunches) escarole, chopped and cleaned
1/2 cup vegetable stock
2 cans (15 oz.) cannellini beans or other white beans, undrained
Salt and pepper to taste

Directions

Heat a large pan and add olive oil. Reduce heat and stir in garlic, then add escarole. Cook and stir a minute or two, then add vegetable stock and beans with their liquid. Cover and simmer 5 to 10 minutes. Season with salt and pepper and serve.