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Braised Chicories & Gigante Beans

8 North Broadway & 273 Kitchen

Can’t find pre-cooked gigante beans? Any cooked or canned white bean (or even chickpeas) works well in this recipe.


½ cup extra-virgin olive oil

4 cloves garlic

6 sundried tomatoes, sliced

pinch dried mint

pinch dried oregano

1 head curly chicory, chopped or torn

1 head escarole, chopped or torn

8 oz cooked gigante beans

sea salt and lemon juice to taste


In a large pot, heat oil with garlic, turning until brown on all sides. Add sundried tomatoes and dried spices, and cook for 1 minute more.

Add greens and beans, season with sea salt, then cover and steam for about 2 minutes, or until the greens are wilted.

Toss to combine, and serve with a generous amount of lemon juice, and more salt and olive oil, if desired.

Hudson Valley Restaurant Week is back this April 8-21!