Escarole and Beans

Name: Escarole and Beans
Prep time: 10 min
Cook time: 30 min
Yield: 4
Ingredients: 3 tablespoons olive oil, divided; 2 large heads escarole; salt and pepper to taste; 1/4 teaspoon crushed red pepper flakes; 1 clove garlic, minced; 2 (16 ounce) cans cannellini beans, undrained; 3 sprigs fresh parsley, chopped

⏱️ Ready in 40 min 🥄 Prep 10 min 🔥 Cook 30 min 👥 4 servings 👁️ 12 views

This is a creamy concoction of escarole and beans. It's rich, and it's divine! It's also best served with a warm crusty Italian bread.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Lunch

📊 At a Glance

Prep 10 min

Cook 30 min

Serves 4

Difficulty Medium

🛒 Ingredients

3 tablespoons olive oil, divided

2 large heads escarole

salt and pepper to taste

1/4 teaspoon crushed red pepper flakes

1 clove garlic, minced

2 (16 ounce) cans cannellini beans, undrained

3 sprigs fresh parsley, chopped

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 322

% Daily Value*

Total Fat 11.8g 15%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 543mg 24%

Total Carbohydrate 42.7g 16%

Dietary Fiber 18.7g 67%

Total Sugars 1g

Protein 13.1g 26%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Heat 2 tablespoons olive oil in a large skillet over medium heat.

Toss in escarole, turning to coat with oil.

Season with salt, pepper, and crushed red pepper flakes.

Cook, stirring occasionally, about 10 minutes, or until tender.

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.