Escarole with Beans

By jtoro_318

Ingredients

• 1 pkg 15 oz fresh chopped escarole
• 1 tbsp. olive oil
• 1 large clove garlic, peeled, minced
• 1/4 cup vegetable stock or reduced sodium chicken broth
• 1 can (15 oz) cannellini beans (undrained)

Preparation

Step 1

Bring large pot of salted water to boil, add escarole, and blanch 1 min. Drain. Gently squeeze out excel liquid.

Place large skillet over medium heat and add olive oil and garlic. Saute 1 min. Add escarole; cook stirring 1 min. Add broth and beans. Simmer, covered, 5 min.