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Easy Esselstyn Diet Recipes with Pictures: Escarole with Cannellini Beans




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Escarole with Cannellini Beans



This dinner does not need many preparations and is quickly and effortless put on the table even if you use dry beans.


A refreshing summer meal that is also satisfying but not heavy. The fresh little bitter taste of the escarole is balanced with a bite of red pepper flakes and sherry wine vinegar.

Getting Started with Cooking






Get in Advance:


15 oz (one can) cooked Cannellini beans (small white kidney beans), rinsed

4 cloves of garlic, minced

1 quarter-teaspoon crushed red pepper

1 large bunch of escarole (about 1 pound0, chopped in 1x1 in pieces, with stems

1 cup of low-salt no-fat vegetable broth

2 tablespoons white wine vinegar

2 tablespoons of sherry cooking wine


Have On Hand:

Crisp bread



(Adapted from recipe 421906 and modified to low-salt, low-fat diet):


For 2 portions. Prep time: 45 min without cooking beans.


Prepare the beans

2/3 cups of dry cannellini beans

soak overnight in fridge in 3 cups of water

or bring to a boil for two minutes and let cool down and soak for 2 hours

Boil soaked beans for 75 min or until soft.

Wash prepared beans



Prepare the rice

Bring ½ cup of Basmati rice and 1 cup of water to a boil and simmer for 35 min



Prepare ingredients

Cut escarole

Discard damage outer leaves and browned stem ends, separate the leaves and wash

Bunch leaves, cut ½-1 inch slices and then cut slices on the cutting board perpendicularly. Separate stacked pieces by fluffing up the cut leaves.

Chop garlic cloves.


Cook the meal

In a big hot soup casserole braise the garlic until fragrant for 20-30 sec

Let cool down and add 1 cup of vegetable broth

Add pepper, sherry and wine vinegar

Add beans

Simmer with closed lid for 5-10 min for adsorbing flavors

Add bunch-wise cut escarole, folding it under the beans.

Heat up with closed lid and let simmer for 1-5 min until leaves start to wilt

Serve immediately for preventing greens to mush



Ladle first the rice into serving bowls and then top with stewed greens and beans



Prepare the Beans

Quick saoking for 2 min in boiling water and afterwards for 2 hours while cooling down


Ready after additionally simmering for 1 ¼ hours and rinsing



Rice is simmering and washed escarole is ready


Cut escarole


Mincing the garlic cloves


Heat galic in hot dry casserole


Broth with garlic


Added beans


Folding batch-wise greens under stock


Leaves starting to wilt: DONE, quicly serve!





Escarole and Cannellini beans are such a satisfying “greens” dish, that I doubled the recipe for freezing the extra portions.

I used 1 cup of rice, two escarole heads, 2 cups of vegetable broth and 1 ½ cups of dry beans.


This crunchy and lightly bitter vegetable makes a great dinner especially when served over the tasty not-sticky Basmati rice.


I got 5 portions out of my ingredients, each having 2 cups of greens & beans plus 1/5 of the rice. They help me to control my portion size too, each providing really more than enough for one dinner.



Two Escarole heads chopped

Ready for heating up 2-3 min.







Freezing Container


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