Grilled Escarole with White Beans

Michael Symon
Servings: 8
2+ hr
Part 1 of 2

Prepare the perfect side dish for your next BBQ!

  • Ingredients
  • step-by-step directions
Grilled Escarole with White Beans
  • 1/4 cup extra-virgin olive oil (plus 2 tablespoons)
  • 1/4 cup garlic cloves (thinly sliced)
  • 1/4 cup fresh lemon juice
  • 2 large escarole (quartered lengthwise through the core)
  • 3 - 14 ounce cans cannellini beans (drained and rinsed)
  • salt and freshly bround black peppper
  • 1/4 cup flat leaf parsley (coarsely chopped)
  • In a small saucepan, combine 1/4 cup of the Olive Oil with the Garlic and cook over medium heat until the Garlic is light golden brown, about 5 minutes. Add the Beans and cook until heated through. Transfer mixture to a small bowl and stir in the Lemon Juice and Parsley, then season with Salt and Freshly Ground Pepper. Set aside.
  • Heat a large grill pan or cast-iron skillet over medium-high heat. Brush the Escarole with the remaining 2 tablespoons of Olive Oil, season with Salt and Pepper and grill, turning once, until the leaves are wilted and slightly charred. Transfer to a platter.
  • Spoon the Beans over the Escarole and serve warm or at room temperature.
  • Spoon the beans over the escarole and serve warm or at room temperature.
  • Serve alongside Mario's Jalapeno Pesto Braciole.
  • Helpful Tips:
    1. The garlic flavor plays off the bitterness of the escarole.
Similar categories: Other Side Dishes
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