Sicilian Cannellini Beans and Escarole

Serves: 4


1 Tbsp Flying Olive Single Variety Extra Virgin Olive Oil or Garlic or Gremolata Extra Virgin Olive Oil, more for drizzling when serving

1/8-1/2 tsp Flying Olive Harissa (medium spicy) or Cayenne (very spicy) Extra Virgin Olive Oil, if desired

2 onions, chopped fine

4 garlic cloves, minced

1 head escarole, about 1 pound, trimmed and sliced into 1” slices

1 (15 oz) can cannellini beans, rinsed

1 cup chicken or veggie broth

1 cup water

2 tsp freshly squeezed lemon juice

Salt and pepper to taste


Heat the Flying Olive EVOO of Choice in a large Dutch oven over medium heat until it shimmers. Add the onions and ½ tsp salt and cook until the onions are softened and lightly brown, about 5-7 minutes. Stir in garlic and spicy Flying Olive Extra Virgin Olive Oil of Choice, if desired. Cook until fragrant, about 30 seconds.

Stir in the escarole, beans, broth, and water and bring to a simmer. Cook, stirring occasionally, until escarole is wilted, about 5-7 minutes. Increase the heat to high and cook until the liquid is nearly evaporated, 10-15 minutes. The beans will begin to soften and make a creamy sauce. Stir in the lemon juice and season with salt and pepper to taste. Drizzle with extra oil and serve.

Inspired by a recipe by The Complete Mediterranean Cookbook, the Editors of America’s Test Kitchen, Brookline, MA, 2016.

Submitted by Barb L.