Escarole and Beans
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Source:
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Ingredients for - Escarole and Beans

1. Olive oil, divided - 3 tablespoons
2. Escarole - 2 large heads
3. Salt and pepper to taste - 2 large heads
4. Crushed red pepper flakes - ¼ teaspoon
5. Garlic, minced - 1 clove
6. Cannellini beans, undrained - 2 (16 ounce) cans
7. Fresh parsley, chopped - 3 sprigs

How to cook deliciously - Escarole and Beans

1. Stage

Gather all ingredients. Dotdash Meredith Food Studios

2. Stage

Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender. Dotdash Meredith Food Studios

3. Stage

Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat; stir in garlic. Pour in beans with juice and simmer until creamy, about 10 minutes. Dotdash Meredith Food Studios

4. Stage

Stir in escarole and parsley; simmer 10 minutes more. Dotdash Meredith Food Studios

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