Escarole and Beans

This is a creamy concoction of escarole and beans. It's best served with a warm crusty Italian bread.

  • 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 (16 ounce) cans cannellini beans, undrained
  • 3 sprigs fresh parsley, chopped
  • 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.


  • This recipe comes from All Recipes website.

    Did you know?

    Since 1945, crop losses due to insects have nearly doubled, but insecticide use has increased tenfold.

    Quotes

    The soul of our quest for the simple life reflects a need to re-establish control of our lives.

    ~Peter Fossel
    Google Analytics Alternative