🥬 Neapolitan Escarole with White Beans (Scarola e Fagioli)
🍲 Ingredients:
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2 tbsp extra virgin olive oil (plus more for drizzling)
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3–4 garlic cloves, thinly sliced
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1 head escarole (about 1½–2 lbs), cleaned and chopped
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1 (15 oz) can cannellini beans (drained and rinsed)
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½ tsp red pepper flakes (optional, for a kick)
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Salt and black pepper to taste
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½ cup vegetable broth or water (for simmering)
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Optional: 4 anchovy fillets (adds deep umami)
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Optional: lemon zest, grated Pecorino, crusty bread for serving
🔪 Instructions:
1. Prep the Escarole
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Wash thoroughly — escarole can hold dirt in the leaves.
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Chop roughly into 2-inch pieces. Set aside.
2. Sauté Garlic (and Anchovies, if using)
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In a large skillet or saucepan, heat olive oil over medium heat.
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Add garlic and cook until golden and fragrant (don’t burn it!).
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If using anchovies, stir them in now — they’ll melt into the oil.
3. Add Escarole
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Add escarole to the pan in batches, stirring until it wilts.
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Sprinkle in red pepper flakes, salt, and pepper.
4. Simmer
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Pour in the broth or water.
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Cover and let it simmer gently for about 8–10 minutes, until tender.
5. Add Beans
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Stir in the white beans and simmer uncovered for another 5–7 minutes.
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Adjust seasoning with salt and pepper.
6. Finish & Serve
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Drizzle with extra virgin olive oil before serving.
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Optional: top with lemon zest or a sprinkle of grated Pecorino.
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Serve hot with crusty bread to soak up the flavorful juices.
🌿 Variations:
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Add pasta: Stir in cooked ditalini or orecchiette for a heartier dish.
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More savory depth: Start by browning pancetta or sausage.
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Brothy style: Add more stock and serve it as a soup.
Would you like a version of this as a soup or a one-pot pasta dish?