Escarole and Beans

print recipe
email recipe
save recipe
add photo
add review
#39670

serves/makes:

ready in:
under 30 minutes

ingredients

3 tablespoons olive oil, divided
2 large heads escarole
salt and pepper, to taste
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
2 cans (16 ounce size) cannellini beans, undrained
3 sprigs fresh parsley, chopped

directions

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.

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.

added by

yikes_edoc

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

25 Dinner Ideas Using Ground Beef

In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.

17 Unexpected Ways To Cook With Beer

Beer makes batters better, meat more tender, and sauces more flavorful.

25 Cakes With A Secret Ingredient

What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!