Beer makes batters better, meat more tender, and sauces more flavorful.
Escarole and Beans
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- #39670
serves/makes:
ready in:
under 30 minutes
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.
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nutrition data
Nutritional data has not been calculated yet.
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