- 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)
- 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.
- 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.
04/27/2018
recipepes.com
Greens and Beans, recipe
PT15M
PT1H
5
455 calories
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