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.


  • 1 ½ 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 ½ cups chicken stock

  • ½ teaspoon dried thyme

  • ¾ teaspoon salt

  • 1 can (15 ½ 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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