Escarole and Beans

This is a creamy concoction of escarole and beans. It's rich, and it's divine! It's also best served with a warm crusty Italian bread.

• 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
• ¼ teaspoon crushed red pepper flakes
• 3 tablespoons olive oil, divided
• 2 large heads escarole
• 2 (16 ounce) cans cannellini beans, undrained
• 3 sprigs fresh parsley, chopped

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

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.