Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Sauteed Escarole with Garlic and White Beans September 5, 2012

Jamie says:  I felt like the garlic queen. I cooked two dishes with garlic (one of which this blog post is about) and defrosted another garlic-containing meal from the fridge. Garlic is quite amazing.

Sauteed Escarole with Garlic and White Beans

It was so good that I went back for thirds. Yes, vegetables can be that good.

You know it’s really good when you go back for thirds…

Why was it so good? The tender escarole and warm beans were coated in delicious, garlicky olive oil. Yum!

Tender escarole and beans covered in garlicky goodness

Sauteed Escarole with Garlic and White Beans


  • 5 cloves garlic
  • 1 head fresh escarole
  • 15.5 oz can great Northern beans (Bush’s)
  • 2 Tbsp extra virgin olive oil
  • dash coarse sea salt
  • dash freshly ground pepper


  1. Peel and chop garlic. Chop escarole into thick pieces. Pour beans into a colander, rinse, and drain.
  2. Preheat a large saute pan on medium heat. Pour extra virgin olive oil in pan. Add garlic to the oil. Allow garlic to lightly brown (about 2 minutes). Add escarole, sea salt, and freshly ground pepper to pan. Stir and cook for about 5 minutes, stirring occasionally. Add drained beans. Heat for an additional 3 minutes or until warm.

Servings: 3

  • Nutrition note: Escarole is a leafy green. Two cups raw counts as a 1 cup serving of vegetables. Aim for 2.5 cups of veggies per day. You can find your personal plan at:

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