escarole and beans

Name: Escarole and Beans
Prep time: 10 min
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3 tablespoon(s) olive oil, divided; 2 large heads escarole; - salt and pepper to taste; 1/4 teaspoon(s) crushed red pepper flakes; 1 clove(s) garlic, minced; 2 - 16 oz cans cannellini beans, undrained; 3 sprig(s) fresh parsley, chopped

(1 RATING)

38 Pinches 4 Photos

Carol Perricone

Massapequa Park, NY

Updated on Jan 21, 2013

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

Rate

prep time 10 Min

cook time 30 Min

method Saute

yield 4 serving(s)

Ingredients

3 tablespoons olive oil, divided
2 large heads escarole
- salt and pepper to taste
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
2 - 16 oz cans cannellini beans, undrained
3 sprigs fresh parsley, chopped

How To Make escarole and beans

Step 1

Heat 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.

Step 2

In 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.
Step 3

Serve immediately.
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