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Grilled Escarole with White Beans


¼ cup olive oil, plus 2 tablespoons
¼ cup garlic cloves, thinly sliced
¼ cup fresh lemon juice
2 large escarole, quartered lengthwise through the core
2 cans white beans, drained and rinsed
Salt and freshly ground black pepper
¼ cup flat leaf parsley, coarsely chopped


  1.  Preheat grill to medium high heat. In a small saucepan, combine ¼ cup of the olive oil with the garlic and cook over medium heat until the garlic is light golden brown, about 5 minutes.
  2. Add the beans and cook until heated through. Transfer mixture to a small bowl and stir in the lemon juice and parsley, then season with salt and pepper. Set aside.
  3. Brush the escarole with the remaining 2 tablespoons of olive oil, season with salt and pepper and grill, turning once, until the leaves are wilted and slightly charred. Transfer to a platter.
  4. Spoon the beans over the escarole and serve warm or at room temperature.