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Recipe: Escarole and Beans (With Optional Sausage)

During these cold winter months it can be so comforting to have warm meals and sides. When it comes to vegetables if you’re only thinking about cold salads, this may feel like it’s missing the mark. Or perhaps you’re burnt out on having vegetable soup. May I suggest making a batch of escarole and beans? It can be a delicious side dish or a complete meal with a few additions.

Escarole and Beans (with or without sausage)


  • 1 tbsp olive oil

  • 1 garlic clove, chopped

  • 1 package or ~15 ounces of fresh escarole, chopped

  • ½ c chicken or vegetable broth

  • 1 can or 15 ounces of cannelini beans (do not drain)

  • 1 tsp lemon juice

  • 1 tbsp Italian seasoning

  • Salt and pepper to taste

  • Parmesan cheese, for serving

  • Optional: sausage or meatless alternative ~16 ounces


  1. If using sausage or meatless alternative:

Add olive oil and garlic until lightly colored and fragrant

Brown sausage or alternative in a pan with salt and pepper to taste. Set to the side

  1. In a large pot, add all remaining ingredients: escarole, broth, undrained beans, lemon juice and seasoning. Let simmer until the greens have cooked down and the broth has thickened a bit. Add sausage to the pot and serve with Parmesan cheese!

Escarole and beans can be a great side dish to other Italian fare meals. If you’d like to make it a meal on its own (with the sausage or meatless sausage), consider serving over pasta or with crusty bread (great for dipping in the broth!), and making sure to have a large enough portion to feel filling and satiating. Enjoy this warm and comforting way to get in some greens, and perhaps add in some diversity to your overall diet if you don’t regularly consume escarole!


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