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'Scarole and Beans


'Scarole and Beans

Serves: 2

Category: Main Dishes - Vegan
Author: www.drfuhrman.com
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Average Rating: 
Rated by: 6 members

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Looking for some variety in your green leafy vegetables? Try escarole, a slightly bitter member of the chicory family that is sometimes called broad-leafed endive. This recipe, a southern Italian classic, pairs escarole with white beans and a kick of hot pepper flakes.

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Ingredients:

15 ounces (about 9 cups) fresh chopped escarole
1 tablespoon raw cashew butter
1 medium onion, sliced
2 cloves garlic, minced
1/4 cup vegetable broth, low sodium or no salt added
1 1/2 cups cooked cannellini beans or 1 (15 ounce can) low sodium or no salt added, undrained
1/8 teaspoon red pepper flakes, if desired

Instructions:

Blanch escarole 1 minute in large pot of boiling water. Drain and squeeze out excess liquid.

Heat 1/8 cup water in a large skillet and water saute onion and garlic until tender. Whisk in cashew butter. Add escarole, cook for 1 minute. Add broth, beans and hot pepper flakes and simmer covered for 5 minutes.

Calories 297; Protein 18 g; Carbohydrates 49 g; Total Fat 4.9 g; Saturated Fat 1 g; Cholesterol 0 mg; Sodium 60 mg; Fiber 17 g; Beta-Carotene 2789 ug; Vitamin C 19 mg; Calcium 254 mg; Iron 7.3 mg; Folate 427 ug; Magnesium 144 mg; Zinc 4.1 mg; Selenium 3.8 ug

Comments (4):

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Amy Rowse

08/07/2011 11:06 PM

Rated this recipe:

This recipe was great! I used more vegetable broth to make it saucier to have over brown rice. The red pepper flakes add a nice kick to it. Definitely looking forward to having the leftovers!

LoriV

09/27/2012 12:35 PM

Rated this recipe:

I used dry cooked beans, the red pepper Mrs. Dash seasoning, plus a little hot smoked paprika for additional kick. It was much more flavorful when reheated the next day.

albalog

11/02/2013 11:15 AM

Rated this recipe:

Really love this one. I use mustard greens and peanut butter just cause they're easier to find where I shop. So easy too. Thank you!

Horsecrazy

01/07/2016 03:44 PM

Rated this recipe:

I made this this afternoon. I used vegetable broth to saute the onions and garlic as I didn't want to open a container for just 1/4 of a cup. I think it will taste much better when I serve it tonight when the flavors blend. It tasted bland (I can't use red pepper flakes since my DH can't eat anything hot). I remembered a Mark Bittman recipe that I had made some time ago that called for OJ so I added about a tablespoonful and that really helped!

I bet it would be good with mustard greens and peanut butter like the poster above suggested.