Greens and Beans recipe

All Recipes Side Dish

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

Nutrition Info

135.1 calories
carbohydrate: 13.5 g
cholesterol: 0.6 mg
fat: 7.6 g
fiber: 7.4 g
protein: 4.5 g
saturatedFat: 1.1 g
servingSize: -
sodium: 737.7 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

8 servings

Recipe Note

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.

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