Description
A rustic Italian dish of tender escarole and creamy white beans braised in olive oil with garlic, chili, and anchovy for a comforting yet light and deeply savory bowl.
Ingredients
- 1/3 cup extra-virgin olive oil
- 2–3 anchovy fillets
- 1 red chili, thinly sliced
- 1–2 garlic cloves, thinly sliced
- 1 large head escarole, washed, dried, and roughly torn
- 1 (398 mL) can navy or cannellini beans, drained and rinsed
- 1 cup hot chicken broth (optional)
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat a large frying pan over medium heat.
- Add olive oil, anchovy fillets, and sliced chili. Cook gently, mashing anchovies until they dissolve into the oil.
- Add sliced garlic and cook for 1–2 minutes until fragrant, without browning.
- Add escarole and beans, stirring well to coat with the oil.
- Cover and steam for 1–2 minutes until escarole wilts and turns bright green.
- Season lightly with salt and pepper if needed.
- Reduce heat to low, cover again, and cook for 8–10 minutes until escarole is tender with a slight bite.
- Serve as is, over toast, or with hot chicken broth for a soup-like version.
- Finish with an optional drizzle of olive oil before serving.
Notes
- The anchovies add savory depth without a fishy taste.
- Skip anchovies and use vegetable broth for a vegetarian version.
- Cannellini beans are traditional, but navy beans work well.
- Serve with crusty bread for a heartier meal.
- Flavors deepen after resting, making leftovers especially tasty.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 3g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 3.5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 10mg
