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Escarole and Beans
Escarole and Beans
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Sautéed escarole and cannellini beans in olive oil with garlic, red pepper flakes, and parsley for a creamy, flavorful dish.
Ingredients:
  • 3 tablespoons olive oil, divided
  • 2 large heads escarole
  • salt and pepper to taste
  • 0.25 teaspoon crushed red pepper flakes
  • 1 clove garlic, minced
  • 2 (16 ounce) cans cannellini beans, undrained
  • 3 sprigs fresh parsley, chopped
Instructions:
  • Collect all your ingredients.
  • In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add escarole and coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook for about 10 minutes, stirring occasionally, until tender.
  • In a separate skillet over medium heat, warm the remaining tablespoon of olive oil, then add the garlic. Stir in the beans with their juice and simmer until creamy, about 10 minutes.
  • Add the escarole and parsley to the pot, then let it simmer for an additional 10 minutes.

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