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Escarole with Potatoes and Beans

Updated: Oct 23


Someone asked if I put potatoes in my escarole. I said no. I didn't think mom had either. We've always put beans and my mom often puts beans with sausage. But the potatoes intrigued me. So... I made it! Boy was it delicious. Visit my blog post for escarole recipe,

Cook the escarole according to recipe. Set aside. Wash, and chop your potatoes. Slice garlic (as shown above). Add a small amount of olive oil to a pot. Add potatoes and cook on medium heat. Stir often, coating all the potatoes with olive oil. Cover and let simmer, stiring often. Add garlic when the potatoes are starting to get soft. Leave uncovered.

Drain one can of beans, leave the other can in fluid. As the potatoes soften more, add in the beans. Pour both cans into the potatoes and stir well.

Add potatoes and beans into the escarole pot. Stir and heat uncovered until everything is combined and hot. Don't overcook, you don't want a pot of mush. Serve and enjoy.


It's a delicious and easy recipe even for those who feel they aren't an experienced cook. Filled with protein, potassium, fiber and Vitamin A. I no longer eat meat, but I still get all the protein and nutrients I need.


I can't give amounts, I can only give ingredients. Most Italians don't cook with measurements, they cook with heart. My mom taught me to add ingredients until it looks good. So, judge for yourself.


Ingredients:

Escarole

Olive oil

Garlic cloves

Gold potatoes

Cannellini beans

Salt


 

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