Why This Recipe Works

White beans and escarole are a classic pairing in Italian cooking: Combining the buttery texture of cannellini beans with tender, slightly bitter escarole results in a simple but well-balanced dish. Canned beans made this dish speedy and convenient, and their creamy texture was a perfect counterpoint to the greens. Sautéed onions gave the dish a rich, deep flavor base without requiring too much time at the stove. Red pepper flakes lent a slight heat, and a combination of broth and water for cooking provided a flavorful backbone. We added the escarole and beans along with the liquid and then cooked the greens just until the leaves were wilted before cranking up the heat so the liquid would quickly evaporate. This short stint on the heat prevented the beans from breaking down and becoming mushy. Once we took the pot off the heat, we stirred in lemon juice for a bright finish and drizzled on some extra olive oil for richness.

Before You Begin

Chicory can be substituted for the escarole; however, its flavor is stronger.

Instructions

Heat oil in Dutch oven over medium heat until shimmering. Add onions and salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.

Stir in escarole, beans, broth, and water and bring to simmer. Cook, stirring occasionally, until escarole is wilted, about 5 minutes. Increase heat to high and cook until liquid is nearly evaporated, 10 to 15 minutes. Stir in lemon juice and season with salt and pepper to taste. Drizzle with extra oil and serve.