In a large skillet or pot bring the olive oil to high heat. Next, add in the garlic and sauté until golden, about 1-2 minutes.
Next, add in the escarole, salt, and ground black pepper and sauté for 5 minutes, mixing occasionally.
Next, add in the cannellini beans with liquid and sauté for 5 minutes, mixing occasionally.
Finally, add in the vegetable broth, bring to a simmer and cook for 5 minutes, mixing occasionally, or until the escarole stems are tender.
To Serve:
Serve this escarole and beans recipe with a pinch of crushed red pepper flakes as a side dish with a main entre, or over pasta for a great vegetarian meal option.
Notes
Invent Your Recipe:For this dish I am letting the escarole shine as the main ingredient and adding in some cannellini beans and garlic to compliment the taste and texture of the escarole. I like to use the vegetable broth after the escarole has sautéed to help tenderize the stems and to help with any bitterness the escarole might have.Cannellini beans are the preferred option for this recipe, but I have used great northern, navy, and pinto beans before. I would not recommend black beans, as they will change the color, flavor, and texture of the dish.If you are looking for some additional flavor I would recommend adding in some onion to this recipe. Sauté the onion with the garlic and then proceed with the rest of the recipe.If you do not like escarole, or cannot find it, this recipe will also work well with spinach, chard, kale, or broccoli rabe.