Escarole braised with cannellini beans from All About Braising: The Art of Uncomplicated Cooking (page 53) by Molly Stevens

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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

  • Eat Your Books

    Soak dried cannellini beans for 8 to 12 hours.

  • Pandan on November 23, 2024

    I heard about this dish from Molly Wizenberg on the Spilled Milk podcast. Had to try it as soon as I got my hands on some escarole. Made the lazy version with canned beans. Still tasted really good. Served it with salsiccia/vegetarian kofte on top.

  • louie734 on October 13, 2024

    This was really great. Used 3/4 c mayocobas, cooked in the IP with some garlic and a few carrot shavings (fridge diving). Prepared the rest of the recipe as written, finished with the lemon, extra virgin olive oil, parmesan - this was devoured, compliments galore. Definitely doing this again.

  • 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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