25 minutes
A hearty and flavorful Tuscan dish featuring escarole, white beans, and capers, perfect as a side or main course.
1. Preheat Pan and Sauté Garlic
Begin by preheating a large pan over medium heat. Once the pan is hot, add the olive oil and allow it to warm up for a moment. Toss in the chopped garlic and sauté for about 3 minutes, stirring occasionally. The garlic should start to brown slightly, infusing the oil with a delightful aroma.
2. Add Red Pepper Flakes and Escarole
Sprinkle in the red pepper flakes and stir for a few seconds. Add the escarole, tearing it into manageable pieces as you go, and season with a pinch of salt. Use a pair of tongs to toss the escarole, ensuring it wilts evenly.
3. Add Capers and White Beans
Once the escarole is slightly wilted, introduce the capers along with a bit of their brine, followed by the cooked white beans. Continue cooking for about 3 minutes, allowing the capers to impart their briny flavor and the beans to warm through.
4. Serve with Lemon Wedges
Transfer the escarole mixture to a serving dish and provide lemon wedges on the side. The fresh lemon juice adds a bright, tangy finish that complements the savory and slightly spicy flavors.
Use spinach and chickpeas, add olives instead of capers, and finish with feta cheese and a squeeze of lemon.
Substitute collard greens and black-eyed peas, use bacon fat instead of olive oil, and add a splash of apple cider vinegar.
Use kale and lentils, swap out the capers for pickled ginger, and add a splash of soy sauce. Garnish with sesame seeds.
Replace the white beans with farro and add diced sausage. Use thyme instead of rosemary and finish with a sprinkle of Parmesan.
Replace escarole with another hearty green such as kale, Swiss chard, or even dandelion greens.
Comments (0)