ESCAROLE N BEANS

Lora DiGs

By
@ansky714

I USE THIS RECIPE I FOUND ON ALLRECIPES ONLY I CUT IT DOWN FOR MY NEEDS N I CHANGED UP THE PREPARATION FOR LESS POTS TO WASH....AHHHHH :)


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Comments:

Serves:

4

Prep:

5 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1 bunch
escarole, ruffly chopd (original recipe calld for 2 bunches)
1 can(s)
cannellini beans, 15.5 oz (original recipe calld for 2 cans)
2 clove
garlic, grated (original calld for 2 cloves mincd)
2 Tbsp
olive oil (original calld for 3 tblspns)
1/2 tsp
crushed red pepper (original calld for 1/4 tsp)
2 Tbsp
fresh parsley, choppd (original about the same)
s n p to taste

Directions Step-By-Step

1
IN A COLANDER PUT ROUGHLY CHOPPD ESCAROLE THEN PLACE COLANDER IN A LARGE BOWL FILLED WITH WATER. SQUEEZE N TURN ESCAROLE OVER SO DIRT FALL TO BOTTOM OF BOWL...EMPTY WATER FROM BOWL N REPEAT PROCESS 2 MORE TIMES. NOW LET WATER DRAIN OFF ESCAROLE B4 COOKN .
2
ADD OLIVE OIL TO A LARGE PAN N ON MED HEAT ADD CLEAND ESCAROLE N GRATED (OR MINCED) GARLIC . USING A PAIR OF TONGS TURN ESCAROLE N GARLIC SO ITS COATD IN OIL N COOK FOR 3 MINUTES.
3
ADD SALT N PEPPER N CRUSHD RED PEPPER....MIX N COOK FOR 2 MORE MINUTES SO ESCAROLE CAN COOK DOWN.
4
ADD CANNELLINI BEANS (WITH LIQUID DO NOT DRAIN) N PARSLEY THEN TURN HEAT DOWN TO A SIMMER N COOK FOR ABOUT 5-7 MINUTES....N ENJOY :)

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian, Low Fat, Dairy Free
Other Tags: Quick & Easy, For Kids, Healthy