There is something wonderfully comforting and vibrant about the Escarole and Cannellini Beans Skillet Recipe that makes it a must-try for anyone who appreciates simple, hearty Italian cooking. This dish brings together the slightly bitter crunch of fresh escarole and the creamy goodness of cannellini beans, all simmered in a fragrant garlicky broth that’s both nourishing and satisfying. Whether you’re looking for a light main course or a flavorful side, this skillet recipe offers an easy, healthy, and utterly delicious way to celebrate wholesome ingredients with minimal fuss.
Ingredients You’ll Need
This Escarole and Cannellini Beans Skillet Recipe relies on a handful of fresh and pantry staples that come together effortlessly to create layers of flavor and texture. Each ingredient plays an essential role, from the peppery bite of escarole to the richness of cannellini beans, all brightened and rounded out by garlic and broth.
- 2 tablespoons olive oil: Provides a fruity, smooth base to sauté the garlic and escarole with a subtle richness.
- 3 cloves garlic (sliced): Adds an irresistible aroma and warm flavor that infuses the entire dish.
- 1 head escarole (washed and chopped): Offers a crisp, slightly bitter green that softens beautifully when cooked.
- 1 can (15 oz) cannellini beans (rinsed and drained): Brings creamy texture and plant-based protein for a hearty touch.
- 2 cups low-sodium vegetable or chicken broth: Acts as the flavorful cooking liquid that brings everything together with a gentle savory taste.
- ¼ teaspoon red pepper flakes (optional): Adds a subtle kick of heat that brightens the palate without overpowering the dish.
- Salt and pepper to taste: Essential seasonings to enhance all the natural flavors.
- Grated Parmesan cheese for serving (optional): Provides a nutty, salty finish that complements the beans and greens perfectly.
How to Make Escarole and Cannellini Beans Skillet Recipe
Step 1: Sauté the Garlic
Start by heating the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced garlic and sauté for just 1 to 2 minutes until the kitchen fills with that warm, inviting fragrance. The key here is to be gentle with the garlic – you want it golden and fragrant, not browned – because this creates the perfect flavor foundation for the whole dish.
Step 2: Cook the Escarole
Once the garlic is fragrant, toss in the chopped escarole. Cook it for about 3 to 4 minutes, stirring occasionally, until it starts to wilt just slightly but still holds some of its fresh texture. This step is crucial because the escarole keeps its lovely green color and slight bitterness, adding beautiful contrast and freshness to the dish.
Step 3: Add Beans and Broth
Next, add the rinsed and drained cannellini beans along with the broth and red pepper flakes if you’re using them. Give everything a stir to combine. At this point, season with salt and pepper to taste. Bring the mixture to a gentle simmer, uncovered, and let it cook for 10 to 12 minutes. This allows the escarole to soften fully and the flavors to marry into a comforting, savory stew that’s perfect for any season.
Step 4: Final Seasoning and Serving
Before serving, give the skillet a taste and adjust seasoning if needed. If you like, sprinkle some grated Parmesan cheese over the top for a rich, cheesy touch. Serve it hot, perhaps alongside some crusty bread to soak up all that delicious broth, and enjoy the simplicity and soulfulness of this Escarole and Cannellini Beans Skillet Recipe.
How to Serve Escarole and Cannellini Beans Skillet Recipe
Garnishes
A sprinkle of fresh Parmesan cheese adds creaminess and depth, but you can also try a drizzle of good-quality extra virgin olive oil or a few fresh torn basil leaves to add brightness. A pinch of freshly cracked black pepper on top gives a burst of aromatic spice that enhances the flavors beautifully.
Side Dishes
This skillet dish shines on its own but pairs wonderfully with a crusty rustic bread for dipping in the broth or a simple side salad with light vinaigrette for some crisp texture contrast. If you want to make it a heartier meal, roasted potatoes or a grain like farro or quinoa would complement the creamy beans and tender greens beautifully.
Creative Ways to Present
For a more elegant presentation, serve this Escarole and Cannellini Beans Skillet Recipe in shallow bowls garnished with microgreens or a few toasted pine nuts for crunch. Alternatively, spoon it over creamy polenta or even serve it as a topping for grilled slices of sourdough bread for a rustic bruschetta twist. The versatility of this dish lends itself to many creative plating ideas!
Make Ahead and Storage
Storing Leftovers
Leftover Escarole and Cannellini Beans Skillet Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors only deepen as it sits, making it perfect for quick lunches or dinners throughout the week.
Freezing
You can freeze this dish in a suitable container for up to 2 months. Just be sure to cool it completely before freezing, and note that the texture of the escarole will become softer after thawing, which still works well for soups and stews.
Reheating
To reheat, gently warm the skillet recipe on the stovetop over low heat, stirring occasionally. You may want to add a splash of broth or water if it thickens too much. Reheating slowly helps maintain the tender texture of the escarole and creamy beans without drying out the dish.
FAQs
Can I use other greens instead of escarole?
Absolutely! Kale or spinach are great substitutes if escarole isn’t available. Each offers its own texture and flavor nuance, with kale being heartier and spinach more delicate. Just adjust cooking time accordingly to avoid overcooking.
Is this dish suitable for vegetarians?
Yes, this Escarole and Cannellini Beans Skillet Recipe is vegetarian and can easily be made vegan by omitting the Parmesan cheese or using a plant-based alternative.
Can I add meat to make it more filling?
Definitely. Adding cooked Italian sausage, pancetta, or even crispy bacon bits adds a wonderful depth of flavor and makes this an even heartier meal without much extra effort.
How spicy is the dish with the red pepper flakes?
The red pepper flakes add just a mild heat to highlight the flavors without overpowering the gentle bitterness of the escarole or the creaminess of the beans. You can leave it out if you prefer mild dishes or increase the amount for more spice.
What’s the best way to clean escarole?
Escarole can sometimes hold grit between its leaves, so washing thoroughly is important. Separate the leaves and rinse them under cold running water or soak briefly, then spin dry in a salad spinner to remove excess water before chopping. This ensures a clean, crisp bite in your skillet recipe.
Final Thoughts
If you love dishes that are quick, healthy, and packed with rustic Italian charm, you absolutely must try the Escarole and Cannellini Beans Skillet Recipe. It’s one of those meals that feels cozy yet light, perfect any day of the week. I promise once you make it, this simple skillet will become your go-to for an easy, nourishing supper that delights every time.
Print
Escarole and Cannellini Beans Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A simple and hearty Italian dish featuring tender escarole and creamy cannellini beans simmered with garlic and red pepper flakes, perfect as a warming soup, side, or light main course.
Ingredients
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, sliced
- 1 head escarole, washed and chopped
- 1 can (15 oz) cannellini beans, rinsed and drained
- 2 cups low-sodium vegetable or chicken broth
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Heat the oil and garlic: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced garlic and sauté for 1–2 minutes until fragrant but not browned to infuse the oil with garlic flavor.
- Cook escarole: Stir in the chopped escarole and cook for 3–4 minutes until it begins to wilt and soften, stirring occasionally to coat it evenly with the garlic-infused oil.
- Add beans and broth: Add the rinsed cannellini beans, broth, red pepper flakes (if using), and season with salt and pepper. Stir to combine all ingredients.
- Simmer the mixture: Bring the mixture to a gentle simmer and cook uncovered for 10–12 minutes, stirring occasionally, until the escarole is tender and the flavors meld together beautifully.
- Adjust seasoning and serve: Taste the dish and adjust seasoning with additional salt and pepper if needed. Serve hot, optionally topped with grated Parmesan cheese alongside crusty bread.
Notes
- This versatile Italian dish can serve as a soup, side, or light main course.
- For a heartier meal, add cooked Italian sausage or pancetta.
- Escarole can be substituted with kale or spinach if desired.
