Escarole and Beans

By evamores

Ingredients

• 3 tablespoons olive oil, divided
• 2 large heads escarole
• salt and pepper to taste
• 1/4 tsp. crushed red pepper flakes
• 1 clove garlic, minced
• 2 (16 oz) cans cannellini beans, undrained
• 3 sprigs fresh parsley, chopped

Details

Servings 4
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

1. Heat 2 tbs. 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.

2. In a separate skillet, heat remaining 1 tbs. 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.