Greens and Beans

This is a simple dish using canned beans and escarole to make a tasty side or lunch depending on your appetite.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 135 Calories

Ingredients

• 1 teaspoon salt
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 teaspoon salt, or more to taste
• 3 cloves garlic, pressed
• 2 heads escarole, cut into 2-inch pieces
• 0.25 cup olive oil
• 0.25 teaspoon red pepper flakes
• 0.5 teaspoon black pepper
• 1 tablespoon Parmesan cheese, or to taste

Recipe Instructions

Step 1

Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.

Step 2

Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.