Escarole & Beans | Food Confidence

Beans, Grains & Pasta

Escarole & Beans

As an integrative dietitian and empowerment coach with 20+ years of experience, my main goal is to help women age well, feel confident in their bodies, and create the healthy lifestyle they desire and deserve.
danielle omar

Escarole & Beans

When I was growing up and would have a friend over for dinner, they never knew what to expect. My house was not the place you were getting Pot Pie or Rice-a-Roni. No Mac & Cheese either. But we certainly had pasta. Lots of it! And every which way. From spaghetti and eggs, macaroni and peas, and my favorite linguine with clams — pasta was the normal dinner time fare in our house.

My mom also had some special Italian dishes that made the rotation. Pasta Fagioli and Escarole and Beans to name a few.  These two dishes were my favorites and are definitely my “comfort foods.” It must be the white beans!

Escarole and beans is a simple dish and super easy to make — and I just love it.

You bet I was thrilled to find these cleaned and chopped bags of escarole at Wegmans last week!

I couldn’t wait to get home and whip me up some escarole and beans!

You start with some olive oil and garlic.

Then you add the greens — yes, both bags of greens! I let them cook down a bit before I add the beans.

Add 2 cans of beans (don’t drain them) and season with salt and pepper.

This is what your finished product looks like. The greens are soft and then beans are heated through.

The escarole is a slightly bitter green, but that’s why I like it. It’s in the same family as my other favorite bitter green: Belgian endive.  If you like the bite of frisee, endive, chicory or radicchio, you’ll love escarole, too.

Escarole is packed with folate, Vitamin C, Vitamin A, fiber, calcium, and even iron. As with all greens, it’s good for you!

I hope you’ll try my favorite comfort food!

Here’s how you make it:

Escarole and Beans

Cook Time 10 minutes
Total Time 10 minutes
Servings 4


  • 2 Tbsp Olive Oil
  • 2 cloves garlic, minced or chopped
  • 2 cans white beans (not drained)
  • 2 bags escarole (or 2 whole heads)
  • salt & pepper to taste


  • Saute the garlic in the olive oil in a large dutch oven. Add the greens and cook down. Add the canned beans and their juice. Season with salt and pepper, to taste!

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