Garlicky Escarole and White Beans
By Carla
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Ingredients
- 2 tsp olive oil
- 3 garlic cloves, thinly sliced
- 1 lb escrole, trimmed and coarsely chopped
- 1/4 cup water
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup canned cannellini beans, rinsed and drained
Details
Servings 2
Preparation
Step 1
Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and cook, stirring constantly until fragrant, about 30 seconds. Add half the escrole ,the water, salt and pepper; cook, stirring constantly, until it begins to wilt, about 2 minutes. Repeat with the remaining escarole. When all the escarole has wilted, cook, covered, stirring occasionally, until tender, about 5 minutes.
Stir in the beans and cook, uncovered, until heated through, about 1 minute longer. Serve at once.
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