Escarole and Beans

4
Carol Perricone

By
@coolbaker1

Found this recipe, and have been making it forever!! Absolutely delicious!!


my photos

Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
10 Min
Cook:
30 Min
Method:
Saute

Ingredients

3 Tbsp
olive oil, divided
2 large
heads escarole
salt and pepper to taste
1/4 tsp
crushed red pepper flakes
1 clove
garlic, minced
2
16 oz cans cannellini beans, undrained
3 sprig(s)
fresh parsley, chopped

Step-By-Step

1Heat 2 tablespoons olive oil in large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt and pepper and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes.
2In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.
3Serve immediately.

About Escarole and Beans

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy