Escarole and Beans

By á-17891

Ingredients

• 3 Tbsp 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 sprig(s) fresh parsley, chopped

Details

Adapted from justapinch.com

Preparation

Step 1

1. Heat 2 tablespoons olive oil in large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt and pepper and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes.
2. 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.
3. Serve immediately.