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Photo: Johnny Autry; Styling: Mary Clayton Carl Photo by: Photo: Johnny Autry; Styling: Mary Clayton Carl

Escarole & Bean Sauté

Garlic, lemon, and crushed red pepper season escarole and cannellini beans in this simple Escarole & Bean Saute side dish.

Cooking Light DECEMBER 2011

  • Yield: Serves 6 (serving size: about 2/3 cup)


  • 2 teaspoons extra-virgin olive oil
  • 1 (1-pound) bag chopped escarole
  • 1/4 cup water
  • 4 teaspoons minced fresh garlic
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 teaspoon grated lemon rind
  • 2 teaspoons lemon juice
  • 1/4 teaspoon black pepper


1. Heat oil in a Dutch oven over medium-high heat. Gradually add escarole, and cook 1 minute. Add water; cover. Cook for 30 seconds, and uncover. Add garlic, crushed red pepper, salt, and beans. Cook for 2 minutes. Add lemon rind, lemon juice, and black pepper.

Nutritional Information

Amount per serving
  • Calories: 62
  • Fat: 1.7g
  • Saturated fat: 0.3g
  • Sodium: 226mg

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Escarole & Bean Sauté recipe