Greens and Beans

Greens and Beans


1 teaspoon salt

2 heads escarole, cut into 2-inch pieces

¼ cup olive oil

3 cloves garlic, pressed

1 teaspoon salt, or more to taste

½ teaspoon black pepper

¼ teaspoon red pepper flakes

1 teaspoon chili paste 

1 (15 ounce) can cannellini beans

1 tablespoon Parmesan cheese, or to taste

Spicy anchovy bread crumbs (recipe)



  1. Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.


  1. Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, chili paste and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese and spicy anchovy bread crumbs over the mixture just before serving.

Special thanks to Jodi Romero for this recipe!

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