New This Month

Beans and Greens

Tired of your kids not eating greens? Try mixing escarole with tender cannellini beans for an enticing side dish. You can substitute kale for the escarole.

  • Servings: 6

Source: Martha Stewart Kids, Fall


  • 1 1/2 tablespoons olive oil
  • 1 small onion, thinly sliced crosswise into half-moons
  • 1 tablespoon minced garlic (about 2 cloves)
  • 1 head escarole, washed well and stems trimmed
  • 1 1/2 cups chicken stock
  • 1/2 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1 can (15 1/2 ounces) cannellini or other white beans, drained and rinsed
  • Grated Parmesan cheese, for garnish


  1. In a large nonstick skillet, heat oil over medium-high heat. Add onion, and cook, stirring occasionally, 2 minutes. Add garlic, and cook 2 minutes more. Add escarole, and stir slowly, allowing it to wilt slightly. Add chicken stock, thyme, and salt; reduce heat to medium-low. Simmer for 15 minutes. Stir in the beans, and continue to simmer until most of the liquid is absorbed and the greens are tender, 3 to 5 minutes. Remove from heat. Serve warm, garnished with grated Parmesan cheese.


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