Spicy Escarole And Beans Recipes

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ESCAROLE WITH ITALIAN SAUSAGE AND WHITE BEANS

Serve this dish as a side at a pot-luck gathering or for a quick-and-easy one-pot dinner.

Categories     Soup/Stew     Bean     Leafy Green     Sauté     Sausage     White Wine     Winter     Prosciutto     Escarole     Simmer     Bon Appétit     Dinner

Yield 12 servings as a side-dish or 6 as main-course

Number Of Ingredients 11



Escarole with Italian Sausage and White Beans image

Steps:

  • Heat oil in heavy large pot over medium-high heat. Working in batches, sauté sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Using slotted spoon, transfer sausage to bowl, leaving drippings in pot. Reduce heat to medium; add onion to pot and sauté until translucent, about 5 minutes. Add prosciutto and sauté 1 minute. Mix in garlic and crushed red pepper. Add escarole and sauté until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock and sausage and simmer 10 minutes to blend flavors. Season to taste with salt and pepper. Transfer to large bowl. Top with grated Parmesan, if desired.

3 tablespoons olive oil
12 Italian sausages (about 3 pounds), casings removed
1 cup chopped onion
1/2 cup chopped prosciutto (about 2 ounces)
1 tablespoon minced garlic
1/2 teaspoon dried crushed red pepper
1 large head escarole, chopped (about 10 cups)
3/4 cup dry white wine
4 (15-ounce) cans Great Northern beans, rinsed, drained
1 cup chicken stock or canned low-salt chicken broth
Freshly grated Parmesan cheese (optional)

ESCAROLE AND BEAN SOUP

Provided by Giada De Laurentiis

Time 22m

Yield 6 servings

Number Of Ingredients 10



Escarole and Bean Soup image

Steps:

  • Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
  • Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.

2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Salt
4 cups low-salt chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
Serving suggestion: crusty bread

SAUTEED ESCAROLE WITH GARLIC AND CANNELLINI BEANS

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 4



Sauteed Escarole with Garlic and Cannellini Beans image

Steps:

  • In a large skillet start the garlic in cold oil over moderately high heat, stirring, until it is golden. To the skillet add the escarole, and season with salt and pepper, to taste. Saute the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the cannellini beans. Heat through.

2 garlic cloves, sliced
4 tablespoons olive oil
2 pounds escarole, trimmed, cut into bite-size pieces, rinsed well, and spun dry
1 can cannellini beans, rinsed and drained

SPICY ESCAROLE AND BEANS

Make and share this Spicy Escarole and Beans recipe from Food.com.

Provided by Maureenie

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10



Spicy Escarole and Beans image

Steps:

  • Heat oil in a non-stick stock pot.
  • Saute garlic, onion, and peppers in the hot oil on medium high until onion is transparent, approximately 5 minutes.
  • Add beans with liquid and cook on medium high for about 5 minutes, allowing some of the liquid to boil off.
  • Lower the heat to medium low and add the escarole. Cover and simmer for 10 minutes.
  • Add the wine and black pepper and mix well. Replace cover and simmer for another 10 minutes or until escarole is soft.
  • Add the cooked ditalini to the escarole and beans. Stir to combine well.
  • Serve in bowls and sprinkle with grated cheese.

Nutrition Facts : Calories 392.1, Fat 14.4, SaturatedFat 2.1, Sodium 38.8, Carbohydrate 47.9, Fiber 12, Sugar 2.5, Protein 15

4 tablespoons extra virgin olive oil
4 -5 garlic cloves, finely minced
1 onion, finely chopped
2 -3 hot peppers (i.e., chili peppers or serrano peppers) (optional) or 2 -3 may substitute cayenne pepper, to taste (optional)
1 (16 ounce) can cannellini beans, with liquid (or any white beans)
1 head escarole, tripled rinsed and chopped
1/2 cup white wine
fresh ground black pepper, to taste
2 ounces of cooked ditalini (or other small macaroni)
grated romano cheese, to taste

WHITE BEAN AND ESCAROLE SOUP WITH SPICY POLENTA

Provided by Antonio Pisaniello

Categories     Soup/Stew     Bean     Garlic     Leafy Green     Pork     Bake     Dinner     Lunch     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 9



White Bean and Escarole Soup with Spicy Polenta image

Steps:

  • Place beans in heavy medium saucepan and add enough cold water to cover by 3 inches. Soak overnight. Drain. Return beans to pan. Add 8 cups water and bring to boil. Reduce heat to medium-low. Simmer gently until beans are tender, stirring occasionally, about 1 hour 15 minutes. Cool beans completely in liquid.
  • Place remaining 4 cups water, prosciutto, 1/2 garlic head, and 1/4 teaspoon fennel seeds in heavy large saucepan. Bring to boil; reduce heat and simmer 10 minutes. Strain prosciutto broth into large measuring cup, reserving solids in strainer for soup. Add enough water to prosciutto broth to measure 4 cups. Return broth mixture to same saucepan. Add dried crushed red pepper, 2 tablespoons oil, and remaining 1/4 teaspoon fennel seeds. Gradually whisk in polenta. Bring to boil, whisking constantly. Remove from heat; cover and let stand 2 hours.
  • Preheat oven to 350°F. Grease large baking sheet. Spread polenta on prepared baking sheet, pressing with wet hands into 1-inch-thick round. Make 2-inch hole in center to allow steam to escape during baking. Brush with 1 tablespoon oil. Bake until crisp at edges, about 35 minutes.
  • Meanwhile, drain beans, reserving 3 cups cooking liquid. Heat remaining 1/2 cup oil in heavy large pot over medium heat. Add remaining 1/2 garlic head, cut side down, and sauté 2 minutes. Add escarole and sauté until wilted, about 2 minutes. Add beans with 3 cups cooking liquid. Remove skins from garlic in reserved solids from prosciutto broth; add solids to soup. Simmer soup 10 minutes to blend flavors. Season soup generously with salt and pepper. Discard remaining halved garlic from soup.
  • Ladle soup into shallow soup bowls. Cut polenta into wedges. Serve alongside soup.

1 cup dried cannellini (white kidney beans)
12 cups water (or more), divided
1/2 cup 1/4-inch dice prosciutto (about 3 ounces)
1 head of garlic, cut crosswise in half
1/2 teaspoon fennel seeds, divided
1/8 teaspoon dried crushed red pepper
3 tablespoons plus 1/2 cup extra-virgin olive oil
1 cup polenta or yellow cornmeal
8 cups coarsely chopped lightly packed escarole leaves (from 1 large head)

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