Escarole With Cannellini Beans

๐˜‹๐˜ฐ๐˜ฏโ€™๐˜ต ๐˜ญ๐˜ฆ๐˜ต ๐˜ต๐˜ฉ๐˜ฆ ๐˜ฑ๐˜ช๐˜ค๐˜ต๐˜ถ๐˜ณ๐˜ฆ ๐˜ง๐˜ฐ๐˜ฐ๐˜ญ ๐˜บ๐˜ฐ๐˜ถ! ๐˜›๐˜ฉ๐˜ช๐˜ด ๐˜ฅ๐˜ช๐˜ด๐˜ฉ ๐˜ช๐˜ด ๐˜ฅ๐˜ฆ๐˜ญ๐˜ช๐˜ค๐˜ช๐˜ฐ๐˜ถ๐˜ด!

Weโ€™ve previously discussed how beans may very well be the healthiest food you can eat. Now make this for your holiday party and WOW your guests! You wonโ€™t be disappointed!

This fantastic recipe is from Palizzi Social Club in Philadelphia, ๐˜ฝ๐™Š๐™‰ ๐˜ผ๐™‹๐™‹๐™€ฬ๐™๐™„๐™โ€™๐™Ž #4 Best New Restaurant in America 2017. This recipe makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.



1 sweet onion, halved
1 head of garlic, halved crosswise
1 medium carrot, scrubbed
2 sprigs parsley
2 3-inch sprigs rosemary
2 sprigs sage
2 cups dried cannellini beans, soaked overnight, drained
ยฝ teaspoon freshly cracked black pepper
Kosher salt

๐—˜๐˜€๐—ฐ๐—ฎ๐—ฟ๐—ผ๐—น๐—ฒ ๐—ฎ๐—ป๐—ฑ ๐—”๐˜€๐˜€๐—ฒ๐—บ๐—ฏ๐—น๐˜†

6 tablespoons olive oil, divided
2 garlic cloves, thinly sliced
2 bay leaves
1 tablespoon chopped parsley
ยฝ teaspoon crushed red pepper flakes
1 head of escarole, leaves torn
1 ounce finely grated Parmesan
Kosher salt, freshly ground pepper



1.ย Bring onion, garlic, carrot, parsley, rosemary, sage, beans, pepper, and 8 cups water to a boil in a large saucepan, skimming foam as needed from surface.

2.ย Reduce heat and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 75โ€“90 minutes.

3.ย Season generously with salt and let beans cool in their liquid. Discard vegetables and herbs.

NOTE:ย Do Ahead: Beans can be cooked 4 days ahead. Cover and chill.

๐—˜๐˜€๐—ฐ๐—ฎ๐—ฟ๐—ผ๐—น๐—ฒ ๐—ฎ๐—ป๐—ฑ ๐—”๐˜€๐˜€๐—ฒ๐—บ๐—ฏ๐—น๐˜†

1.ย Heat 4 Tbsp. oil in a large pot over medium. Cook garlic, stirring occasionally, until softened and beginning to brown around edges, about 3 minutes.

2.ย Add bay leaves, parsley, and red pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds. Stir in escarole a handful at a time, letting wilt before adding the next batch, until all the escarole is wilted, about 5 minutes.

3.ย Add ยฝ cup water and bring to a simmer. Reduce heat, cover pot, and cook, stirring occasionally and maintaining a gentle simmer, until escarole is very tender, 20โ€“25 minutes.

4.ย Add 2 cups beans and 1 cup bean cooking liquid. Bring to a simmer; season with salt and pepper. Stir in Parmesan a bit at a time, followed by remaining 2 Tbsp. oil. Divide among bowls.



Iโ€™m lucky enough to live in this city with itโ€™s amazing food scene and have dined at Palizzi several times and can attest that this dish is absolutely sublime. Creamy simple and comforting. I will never not order it. Iโ€™ve made this recipe 3 times and itโ€™s absolutely delicious. Double it, youโ€™ll want more

Dylandog โ€ข Philadelphia โ€ข 1/13/18

Recipe by Palizzi Social Club, Philadelphia, PA

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