Escarole, Beans and Potatoes

Escarole, Beans and Potatoes


  • 2 lbs potatoes
  • 1 heads of escarole
  • 5-3 c. water
  • 1-2 garlic cloves, sliced thin
  • 1/4 tsp. crushed red pepper
  • 1 (16 oz.) can red or white kidney beans
  • ½ salt
  • 1/4 c. olive oil (optional)


Peel, rinse and quarter potatoes. Boil for 8 minutes. Discard water and set aside potatoes.  Remove stems and cut escarole in half. Rinse thoroughly. Place in 10 quart pot with water, garlic, crushed red pepper, salt if using, and oil, cover and boil for 10 minutes, stirring occasionally, then reduce to a simmer and cook for another 45 minutes. Add potatoes, mixing well. Cook for 15 minutes, add beans and cook on low heat for an additional 15 minutes. Let sit for 30 minutes before serving. Makes 4 servings.

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