Vegan Escarole with Capers and White Beans

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Recipe for Escarole with Capers and White Beans, a vegan side dish or main course from the authors of Veganomicon - the ultimate vegan cookbook.


  • 1 head escarole
  • 1 tablespoon olive oil
  • 6 cloves garlic, chopped
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup capers with some brine
  • salt
  • 1 cup cooked small white beans (navy or great northern are A-OK)
  • lemon wedges for serving


  1. Time: 20 Minutes
  2. Serves 4 as a Side Dish or 2 As a Main Course
  3. Preheat a large pan over medium heat.  Saute the garlic in the olive oil for about 3 minutes, until just starting to brown.  Add the red pepper flakes and cook just long enough to soften (a few seconds).  Add the escarole and salt to taste, and use tongs to toss until it begins to wilt and release moisture.  Add the capers and beans, and cook just until heated through, about 3 more minutes.  Serve with lemon wedges.