Garlicky Escarole and White Beans

By Carla

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

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.