Escarole – Eat Your Greens
If you have never tried Escarole you are going to get ready to check it off your bucket list. I bet you didn’t even know it was on your list. Just kidding.
This is a staple dish and you can make it very quickly. It’s great as a main dish or a side dish or even add more broth to it and you have a soup.
I love to teach my clients to cook a large batch of something and then have it on hand for the rest of the week so you can “grab and go”.
Escarole is a lettuce and a member of the chicory family. It contains high concentrations of vitamins A & C. Each 1-cup serving of escarole is rich in dietary fiber, vitamins, minerals and antioxidant compounds.
That’s it, simple easy and delicious. This dish will make about 3-4 servings.
I have taken it and divided it up into containers for the week to use as a side dish for my lunches. Sometimes I even eat it for breakfast.
Escarole and Cannellini Beans
If you have never tried Escarole you are going to get ready to check it off your bucket list. I bet you didn't even know it was on your list. Just kidding. This is a staple dish and you can make it very quickly. It's great as a main dish or a side dish or even add more broth to it and you have a soup.
Ingredients
2 tbsp. olive oil
2 cloves of fresh pressed garlic
1 lb escarole, chopped
1/2 c low-salt veggie or chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
Freshly ground black pepper & salt to taste
Fresh grated parmesan (optional)
Instructions
- Chop the escarole into small pieces
- In a pan add the oil and sauté the garlic
- Add the escarole to the pan and sauté until wilted
- Add the broth and the drained cannellini beans, simmer for another 5 minutes
- Add salt and pepper to taste
- Add grated parmesan if you like
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