Description
We serve this along with steak and a baked potato. You can drizzle some extra-virgin olive oil on top before serving. Serve with crusty Italian bread. Navy beans work in this, also.
Ingredients
- 1 teaspoon salt
- 2 heads escarole, cut into 2-inch pieces
- ¼ cup olive oil
- 3 cloves garlic, pressed
- 1 teaspoon salt, or more to taste
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 tablespoon Parmesan cheese, or to taste (Optional)
Instructions
- Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil
- pushing the escarole further into the water as it wilts
- until it is fork-tender
- 3 to 5 minutes; drain.
- Pour olive oil into the pot and place over medium heat. Cook and stir garlic
- 1 teaspoon salt
- black pepper
- and red pepper flakes in hot oil until the garlic is soft
- 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot
- 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 8