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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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We serve this along with steak and a baked potato. You can drizzle some extra-virgin olive oil on top before serving. Serve with crusty Italian bread. Navy beans work in this, also. Ingredients:
1 teaspoon salt |
2 heads escarole, cut into 2-inch pieces |
1/4 cup olive oil |
3 cloves garlic, pressed |
1 teaspoon salt, or more to taste |
1/2 teaspoon black pepper |
1/4 teaspoon red pepper flakes |
1 (15 ounce) can cannellini beans, drained and rinsed |
1 tablespoon parmesan cheese, or to taste (optional) |
Directions:
1. Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
2. Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.
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