Braised Escarole and Beans...Braised Escarole and Beans (guest post)

If you want to add more gluten free recipes to your recipe box, Braised Escarole and Beans (guest post) might be a recipe you should try. One serving contains 670 calories, 30g of protein, and 36g of fat. For $3.16 per serving, you get a main course that serves 2. 328 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up chili flakes, cannellini beans, chicken stock, and a few other things to make it today. It is brought to you by The Roasted Root. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is awesome. Similar recipes are Escarole & Beans, Ginger-Garlic and Lime Chicken Thighs with Escarole Salad, and A Post Thanksgiving “sopa De Tortilla”.

Ingredients

Cooking Instructions

1. 01

   Add the olive oil and garlic to a large skillet or braising pan; heat over medium-high heat. When the garlic becomes golden in color, add the chili flakes and the escarole; give it a toss.

2. 02

   Add the chicken stock (or water and vegetable stock), Parmesan cheese rind (optional), bay leaves, beans, salt & pepper, and the lemon slices. Bring the liquid to a boil; then reduce the heat to medium and cook partially covered for 20 to 30 minutes, until the escarole is soft.

3. 03

   Remove the bay leaves, and ladle the escarole and beans along with the liquid into 2 soup bowls.

4. 04

   Drizzle with a little more olive oil and top with parmesan shavings.

5. 05

   Serve with toasted Italian bread.