This is so easy, and so good!
I used 1 large head of escarole, and I thought it was a tad bitter. Next time, I think I'll try another green, maybe mustard greens.
I served this with some Italian turkey sausages. A keeper!
https://www.allrecipes.com/recipe/82078/escarole-and-beans/
Lee
Escarole (or some sort of greens) and Beans
Ingredients
3 tablespoons olive oil, divided
· 2 large heads escarole (I used one large head)
· salt and pepper to taste
· 1/4 teaspoon crushed red pepper flakes
· 1 clove garlic, minced
· 2 (16 ounce) cans cannellini beans, undrained (I had on-hand 1 can of cannellini and one can of Great Northern beans)
· 3 sprigs fresh parsley, chopped
· Add all ingredients to list
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 (I suggest 5 minutes only, since too much liquid evaporated after 10 minutes).
I used 1 large head of escarole, and I thought it was a tad bitter. Next time, I think I'll try another green, maybe mustard greens.
I served this with some Italian turkey sausages. A keeper!
https://www.allrecipes.com/recipe/82078/escarole-and-beans/
Lee
Escarole (or some sort of greens) and Beans
Ingredients
3 tablespoons olive oil, divided
· 2 large heads escarole (I used one large head)
· salt and pepper to taste
· 1/4 teaspoon crushed red pepper flakes
· 1 clove garlic, minced
· 2 (16 ounce) cans cannellini beans, undrained (I had on-hand 1 can of cannellini and one can of Great Northern beans)
· 3 sprigs fresh parsley, chopped
· Add all ingredients to list
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 (I suggest 5 minutes only, since too much liquid evaporated after 10 minutes).
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