4 responses to “Braised Escarole and White Beans, from My New Favorite Cookbook”

  1. Carrie

    I googled white beans and escarole and this was on the first page of hits. Nice job, lady. Thank you for helping to facilitate my obsession with white beans. The house smells heavenly.

  2. debbie koenig

    Thanks, Carrie! It really is a lovely recipe. And it's the right time of year, too… Better put some escarole on my shopping list.

  3. Melissa

    I have been cooking this recipe since you first posted it and it is absolutely my favorite. I have made a couple of additions so the recipe has evolved a little, but I still enjoy the original as well.

    For the beans I add a link or two of Italian sausage and then slice the onions in super thin rings and let them soak up the flavors of the sausage. I leave the carrot out when I do this variation as well.

    Thank you so much for sharing or I’d have been forced to use canned beans – which makes me recoil a little…

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