Vera's Escarole and Beans

2 Servings


  • 1/8 cup olive oil (1/4 cup if more is desired)

  • 1 head escarole washed and chopped

  • 1 16 oz. can beans cannelini or any type you like best

  • salt and pepper to taste

  • 1 cup chicken broth or stock


  • Saute escarole in 1 cup of water or defatted chicken stock (canned chicken broth can be used - place can in fridge, let chill, open and skim off top).

  • Add salt and pepper and cook on medium heat until tender.

  • Add beans and mix and heat 5 minutes more on low heat.

  • Sprinkle each dish with Parmesan cheese.

  • To make a heartier dish:

  • Add 1/2 cup uncooked small pasta.

  • Boil pasta until done.

  • Drain and add to escarole and beans.

Category: Vegetables