Interested in adding more bitter greens into your recipe rotation? Give this easy recipe a shot! Escarole is a mild bitter green making it perfect for beginners.
Escarole is a leafy green vegetable that is a member of the chicory family. It is a good source of vitamins A, C, and K, as well as folate and fiber. Escarole also contains compounds that have antioxidant and anti-inflammatory properties.
Some of the potential health benefits of eating escarole include:
Improved eye health: Escarole is a good source of lutein and zeaxanthin, two carotenoids that are important for eye health. These nutrients help to protect the eyes from age-related macular degeneration and cataracts.
Improved heart health: Escarole is a good source of folate, a nutrient that is important for heart health. Folate helps to reduce the risk of heart disease by lowering levels of homocysteine, an amino acid that can damage blood vessels.
Stronger bones: Escarole is a good source of vitamin K, a nutrient that is important for bone health. Vitamin K helps to build strong bones and prevent osteoporosis.
Improved digestion: Escarole is a good source of fiber, which helps to keep the digestive system healthy. Fiber helps to add bulk to stool and promote regularity.
Overall, escarole is a nutrient-rich vegetable that offers a variety of potential health benefits. It is a good source of vitamins A, C, and K, as well as folate and fiber. Escarole also contains compounds that have antioxidant and anti-inflammatory properties.
Escarole & White Bean Soup
2 tablespoons olive oil
1/2 pound bacon, chopped
1 onion, chopped
3 garlic cloves, minced
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/2 cup white wine
6 cups chicken bone broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 head escarole, coarsely chopped
Salt and pepper
Parmesan cheese, for serving
Heat the olive oil in a large pot over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 8 minutes. Remove the bacon from the pot with a slotted spoon and set aside. Discard half of the rendered fat, leaving roughly 1 TBS in the pot.
Add the onion, garlic, thyme, and red pepper flakes to the pot and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the escarole and cook until wilted. Add wine and cook for 1 minute, scraping up any browned bits from the bottom of the pot.
Add half the beans and 1 cup of bone broth to a high speed blender. Blend on high until smooth.
Add the remaining broth and beans to the pot. Stir in the blended beans. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
Season with salt and pepper to taste. Serve with Parmesan cheese.
If you don't have escarole, you can substitute kale or Swiss chard.
For a vegetarian version, omit the bacon and use vegetable broth instead of bone broth.