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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Reviews (1)

23 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/30/2011
I already know this is good without making it! My mother-in-law made it for her family and called it "beans and manaste" (she was from Naples, Italy). My husbadn taught me how to make it - DELISH! It's going to be dinner for us tonight! :)