Escarole braised with cannellini beans from All About Braising: The Art of Uncomplicated Cooking by Molly Stevens

  • bay leaves
  • cannellini beans
  • carrots
  • escarole
  • garlic
  • onions
  • chicken stock
  • dried red pepper flakes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Skamper on January 11, 2021

    This was good but not a standout for us. I made the beans in the instant pot. Served with garlic asiago sausage.

  • pistachiopeas on March 23, 2017

    We both really loved this. I skipped the lemon juice and extra olive oil. Topped with fresh parmesan. Delicious!

  • westminstr on February 08, 2016

    Really loved this simple dish, made with rancho gordo alubia blancas (pre-cooked) and discovered via orangette blog post.

  • chawkins on May 31, 2015

    This was great, the beans were so creamy and tasted so much better than canned beans. I crushed one dried red Thai bird chile into pan with the garlic slices before cooking down the escarole and that gave a good kick to the whole dish.

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