Braised Escarole with White Beans and Olives

Braised Escarole with White Beans and Olives

Escarole is a pleasantly bitter Italian leafy vegetable from the chicory family. It's usually sold in elongated heads, and looks similar to lettuce. Escarole is high in fiber and many vitamins, and its texture stands up well to cooking. Look for it at farmers markets and well-stocked grocery stores. You can substitute chard or other sturdy greens, although the flavor will be different. Recipe provided by Guest Adventurer Jennnifer Hess.

  • prep
  • cook
  • 4 servings


  • 1 large head of escarole

  • 1 to 2 tablespoons extra virgin olive oil, plus more for serving

  • Kosher or sea salt

  • 1 cup tomato sauce

  • 2 large cloves garlic

  • 1-1/2 cups cooked white beans, drained

  • 1/2 cup Lindsay® Ripe Pitted Olives

  • a pinch of red pepper flakes (optional)

Cooking Directions

  1. Trim the escarole, removing the stem end and any wilted outer leaves. Rinse well and set aside; it’s fine if a bit of water clings to its leaves.

  2. Add the olive oil to a wide, shallow skillet, and warm it over medium heat.

  3. Add the escarole and a big pinch of salt, and turn to coat with the oil.

  4. Cover the pan and let cook over medium heat until the escarole is mostly wilted and a bit browned in spots, about 15 minutes.

  5. Add the tomato and garlic, stir through, lower the heat, and continue cooking partially covered for another 10 to 15 minutes, until the liquid in the pan has reduced and thickened and the escarole is very soft.

  6. Stir in the beans and olives, add the red pepper flakes (if using), and cook an additional 10 minutes, or until everything is warmed through.

  7. Taste and adjust the seasoning. Spoon into shallow bowls, with a generous drizzle of olive oil on top, and toasted bread alongside.

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