STREAMING NOW: Simply Nigella

Ww Escarole and White Beans With a Parmesan-Nut Crust = 3 Pts.

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“This recipe came to me today via email from the www.weightwatchers.com website: "This Italian-inspired vegetable casserole is topped with strong-flavored Parmesan cheese, coarsely-cut bread crumbs and crunchy walnuts. Delicious!"”
READY IN:
43mins
SERVES:
6
YIELD:
6 2/3 cup servings
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375ºF.
  2. Heat oil in a nonstick Dutch oven (a large pot with a tight-fitting lid). Add leek and garlic; sauté until leek is translucent, about 5 minutes. Add escarole and sauté, stirring constantly, until escarole is limp, about 1 minute; stir in broth. Cook over high heat, stirring frequently, until escarole is tender and broth evaporates, about 3 minutes; stir in beans, pepper and rosemary.
  3. Spoon escarole-mixture into a 1 1/2-quart glass baking dish. Combine cheese, bread crumbs and walnuts in a small bowl; sprinkle over escarole-mixture. Bake until bread crumbs are lightly browned, about 15 minutes.

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