Escarole and Beans

Escarole and cannellini beans are sautéed in olive oil with garlic, crushed red pepper flakes, and parsley in this rich and creamy concoction.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 322 Calories

Ingredients

• 1 clove garlic, minced
• salt and pepper to taste
• 3 tablespoons olive oil, divided
• 2 large heads escarole
• 2 (16 ounce) cans cannellini beans, undrained
• 3 sprigs fresh parsley, chopped
• 0.25 teaspoon crushed red pepper flakes

Recipe Instructions

Step 1

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.

Step 2

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. Stir in escarole and parsley; simmer 10 minutes more.