Sign in with Facebook

Join us on
RSS Feed Facebook Twitter

11 October 2017, 05:29
Rossella to be Honored by Brooklyn Borough President Eric Adams
22 September 2017, 00:00
Barnes & Noble Announces More Than 100 Italian-American Authors Marching Up Fifth Avenue in the Columbus Citizens Foundation’s Annual Columbus Day Parade
6 September 2017, 17:32
Cooking with Nonna Dinner at Gran Caffe L'Aquila - Philadelphia


The Cookbook

is Here!

Visit my Italy

Meet my Nonne!


Great Gifts in
La Bottega della Nonna

Aprons & Knives


Need Aprons

for the KIDS???

Please Visit my Nonne's Recipe Collections:

Pasta Recipe

Cookies Recipes



Find it!

Add to Favorites My Favorites Email this recipe Print this recipe
Sautéed Escarole and Cannellini Beans

Please Share with Family and Friends Using the Buttons Below! Grazie, Rossella!!!

recipe image
Created by rossella rago,

Sautéed Escarole and Cannellini Beans your social media marketing partner
  • 1/4 Cup Extra Virgin Olive Oil
  • 3 Garlic Cloves Sliced
  • 2-3 anchovy Fillets (optional)
  • Pinch of Red Pepper Flakes
  • 1 Large head of Escarole washed, trimmed and cut into 1 1/2 inch strips
  • 3/4 Cup Chicken Broth
  • 1-16 oz Can Cannellini Beans rinsed
Advertisement your social media marketing partner
  1. Put a large sauté pan with a lid over a medium flame and heat the oil. Add the garlic and cook for about 30 seconds. Add the anchovy and red pepper flakes and sauté until the anchovy breaks down.
  2. Add the escarole to the pan and stir until the wilted, about 2 minutes. Add in the chicken broth and beans and place the lid on the pot. Cook for about 10 minutes or until some of the liquid is reduced. Uncover and cook for an additional 2-3 minutes while stirring with a wooden spoon. your social media marketing partner