Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beans and Greens
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- #17209
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 bunches escarole
1/2 cup olive or vegetable oil, can add a little unsalted butter if desired
4 cloves garlic
1 can (15 ounce size) cannellini beans
OR
2 1/2 cups dried beans, cooked
1/2 cup additional butter
red pepper flakes, to taste
1/4 cup freshly grated Parmesan cheese
garlic powder, to taste
freshly ground black pepper, to taste
directions
Clean escarole and cut into strips. Boil in salted water until tender. Drain well.
Heat oil in a large skillet and saute the garlic until lightly brown. Remove the garlic from the pan (You can add it back in at the end), add the escarole, and saute for a few minutes.
Add the cooked beans and 1/4 cup butter. Simmer for a few minutes and season with salt, pepper and red pepper flakes.
Stir in the Parmesan cheese and add a little garlic powder, if using.
added by
janic412
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
This is easy and delicious! I changed to recipe a bit; I don't add the pepper flakes; I use two cans of beans (drained), add a stick of butter to the olive oil for sauteeing, and add chunks of chopped ham and a can of Campbell's condensed chicken broth (with no extra water). It's a wonderful, quick and easy dish...even I managed to cook it!