Escarole With Beans And Olive Oil

Escarole With Olives

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Escarole With Beans And Olive Oil
Servings: 6
Calories: 130


  • 1 3/4 lb escarole
  • 1.1 lb dried cannellini beans or white kidney beans
  • 2 cloves garlic
  • 2 sage leaves
  • 1 tsp bicarbonate of soda
  • extra-virgin olive oil
  • salt and pepper


  • Soak the beans overnight in enough cold water to amply cover them mixed with the bicarbonate of soda.
  • The next day, drain and place the beans in a measuring jug to get a rough estimate of their volume and transfer to a fireproof earthenware or enamelled cast iron casserole dish with twice their volume of water. Add the unpeeled garlic cloves, sage leaves but no salt and bring slowly to a gentle boil.
  • Simmer the beans over a very low heat for 2 1/2 hours or until they are tender, removing any scum from the surface at intervals. After just over 1 hour's cooking time, stir in 2 tsp salt and 1 tbsp olive oil.
  • When the beans are cooked, remove and discard the sage leaves; squeeze the soft puree from the garlic skins into the beans and stir. Add a little salt if necessary.
  • Trim, prepare and thoroughly wash the escarole; blanch for 2 minutes in a large saucepan of boiling salted water. Drain well and place an equal amount in deep, heated soup bowls; ladle plenty of beans on top and sprinkle a little olive oil and freshly ground white or black pepper over them.
Calories: 130 kcal
Carbohydrates: 24 g
Protein: 9 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 213 mg
Potassium: 755 mg
Fiber: 10 g
Sugar: 1 g
Vitamin A: 2867 IU
Vitamin C: 10 mg
Calcium: 94 mg
Iron: 4 mg
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