Anti Inflammatory Italian Escarole and White Beans
This rustic Italian one-pot is the kind of weeknight dinner that feels like it took way more effort than it did. Bitter escarole wilts down into something silky and mild, while creamy cannellini beans soak up a garlicky, lightly spiced broth that you'll want to eat with a spoon. Extra-virgin olive oil does a lot of the heavy lifting here — it blooms the garlic and red pepper flakes at the start, then gets drizzled on again at the end for a finish that's rich without being heavy. Nearly every ingredient on this list pulls double duty as a known inflammation-fighting staple, from the leafy greens to the legumes to that generous pour of olive oil. The low-sodium chicken broth keeps things light while still building a savory depth that makes the dish feel complete. A squeeze of lemon at the end brightens everything up and keeps the flavors from feeling flat. This one serves four and comes together in under 30 minutes, making it an easy answer for nights when you want something genuinely nourishing on the table fast.
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 1 large head escarole (about 1 lb), cored and cut into 2-inch pieces
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 ½ cups low-sodium chicken broth
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 1–2 tbsp extra-virgin olive oil, for drizzling (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is golden at the edges and fragrant, about 2 minutes. Watch closely, as the garlic can brown quickly.
- 2
Add the escarole in large handfuls, turning with tongs or a wooden spoon to coat in the oil. Cook, stirring occasionally, until all the escarole has wilted down and is bright green, about 4–5 minutes.
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