Name: Spicy Escarole and Beans
Yield: Serves 4
Cuisine: Italy
Ingredients: ¼ cup [60 ml] extra-virgin olive oil; 4 garlic cloves, sliced; One 15 oz [430 g] can cannellini or cranberry beans, drained; ½ cup [60 ml] vegetable stock or water; ½ tsp ground coriander; ½ tsp ground black pepper; 1 large head escarole or 2 smaller ones, chopped; 1 Spanish onion, sliced; 1 tsp fine sea salt; ½ tsp Urfa pepper (or an additional tsp of Aleppo pepper); 1 tsp Aleppo pepper; ½ tsp ground cumin

Preparation info

Serves
4

Difficulty
Easy

Appears in

Flavors of the Sun

By Christine Sahadi Whelan

Published 2021

About

This combination of beans and greens will be familiar to Italian cooks, but I think the addition of spices and hot chiles makes it even more enticing. It works equally well as an accompaniment to simple entrées or as a meatless entrée because the beans give it a satisfying heft. To make this an especially satisfying one-dish meal or brunch dish, crack 4 eggs on top of the mixture as it simmers with the beans (cover the pan to help the eggs set) and dust with a bit more Aleppo pepper. Wash t