Wilted Escarole And Garlic Fried Garbanzo Beans Recipes

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ESCAROLE AND BEANS



Escarole and Beans image

This is a creamy concoction of escarole and beans. It's rich, and it's divine! It's also best served with a warm crusty Italian bread.

Provided by KristaP

Categories     Side Dish     Vegetables     Greens

Time 40m

Yield 4

Number Of Ingredients 7

3 tablespoons olive oil, divided
2 large heads escarole
salt and pepper to taste
¼ teaspoon crushed red pepper flakes
1 clove garlic, minced
2 (16 ounce) cans cannellini beans, undrained
3 sprigs fresh parsley, chopped

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
  • In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 42.7 g, Fat 11.8 g, Fiber 18.7 g, Protein 13.1 g, SaturatedFat 1.6 g, Sodium 543.4 mg, Sugar 1 g

ESCAROLE AND BEAN SOUP



Escarole and Bean Soup image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 25m

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
4 cloves garlic, smashed and peeled
Pinch of red-pepper flakes, plus more for serving
1 small head escarole, leaves torn into 2-inch pieces (about 12 cups)
Coarse salt
1 can (15.5 ounces) red kidney beans, rinsed and drained
1 can (15.5 ounces) chickpeas, rinsed and drained
4 cups low-sodium chicken broth
Toasted bread, for serving
Lemon wedges, for serving

Steps:

  • Heat a medium saucepan over medium heat; swirl in oil. Add garlic and red-pepper flakes and cook, stirring, 1 minute. Add escarole, toss to coat, and season with salt. Cook until escarole is just wilted, about 2 minutes.
  • Add kidney beans, chickpeas, broth, and 2 cups water and bring to a simmer. Cook until heated through, about 3 minutes. Season with salt; remove garlic. Top with toasted bread and red-pepper flakes. Serve immediately, with lemon wedges.

WILTED ESCAROLE



Wilted Escarole image

Provided by Alex Guarnaschelli

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 5

2 tablespoons extra-virgin olive oil
2 heads escarole leaves, about 1 1/2 pounds, washed, trimmed, dried and broken into bite-size pieces
Kosher salt
2 teaspoons chili flakes
1 garlic clove, peeled and lightly smashed and stuck onto the tines of a fork

Steps:

  • Escarole is a winter green my father served to me raw in a salad. I always struggled with the underlying toughness of the leaves. I would smile and gulp down a lot of water while eating them! My favorite treatment for them now is to drop them in a hot pan with a splash of olive oil and a touch of chili flakes. The "fork-garlic clove" trick adds a nice, light garlic flavor! They will lose a lot of volume so don't be afraid to overload the pan and watch it wilt. Cook for only a few minutes and serve immediately.
  • Heat a large skillet over medium heat and add the olive oil. Add the escarole and season lightly with salt and chili flakes. Cook the escarole, stirring, from time to time, with the fork, until they are completely wilted, about 2 to 3 minutes. This will allow a "hint" of garlic to touch the greens without overwhelming them. Drain and discard any liquid. Transfer the leaves to a kitchen towel and dry them off, slightly, before transferring them to a platter. Serve immediately.

GARBANZO BEANS WITH ESCAROLE AND FENNEL



Garbanzo Beans With Escarole and Fennel image

This is from 365 Meatless Main dishes. To make this into a main dish, toss with 12 oz pasta. Posting for ZWT3.

Provided by dicentra

Categories     One Dish Meal

Time 28m

Yield 6 serving(s)

Number Of Ingredients 9

2 teaspoons olive oil
1/2 cup red onion, diced
1/2 cup fennel bulb, cored and chopped
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
6 cups escarole, rinsed and drained
1 (19 ounce) can garbanzo beans, rinsed and drained
1/4 teaspoon salt
1 lemon, cut in 6 wedges

Steps:

  • In a large nonstick skillet, heat olive oil over medium heat. Add red onion, fennel, garlic and hot pepper.
  • Cook and stir until vegetables are soft, 3-4 minutes.
  • Add escarole, cover, and cook over medium-low heat until escarole is wilted, 5-6 minutes.
  • Add garbanzo beans and salt; stir to combine. Cook, covered, until garbanzos are heated through, about 2 minutes.
  • Serve with lemon wedges.

ESCAROLE SOUP WITH GARBANZO BEANS AND PASTA



Escarole Soup with Garbanzo Beans and Pasta image

Categories     Soup/Stew     Leafy Green     Pasta     Sauté     Vegetarian     Quick & Easy     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
4 garlic cloves, finely chopped
2 14 1/2-ounce cans vegetable broth
2 cups (about) water, divided
1 14 1/2-ounce can diced tomatoes in juice with Italian herbs
1/2 cup farfallini or other small pasta
2 tablespoons chopped fresh marjoram
1 15-ounce can garbanzo beans (chickpeas), drained
5 cups thinly sliced escarole (about 1 medium head)
Freshly grated Parmesan cheese

Steps:

  • Heat oil in pot over medium-high heat. Add garlic; sauté 1 minute. Add broth, 1 cup water, and tomatoes with juice; bring to boil. Add pasta; cover and boil until pasta is tender but still firm to bite, stirring occasionally, about 7 minutes. Add marjoram, beans, then escarole. Simmer until escarole is tender, about 5 minutes, adding up to 1 cup water if pasta absorbs broth. Season with salt and pepper.
  • Ladle soup into bowls and sprinkle with Parmesan cheese.

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