Escarole and beans

15 Jul

I had some escarole from the csa to se up. When searching for recipes to use it I mostly came up with soup recipes. We’re not big soup eaters so none of those were useful. Then I came up with this one and decided to try it. This came out pretty good it did need lots of salt. I rinsed the beans before cooking them. So I added some water to cook the. Next time I’d add chicken stock. I served this with lemon chicken.


Escarole and Beans
adapted from allrecipes


3 tablespoons olive oil, divided
2 large heads escarole
salt and pepper to taste
1/4 teaspoon crushed red pepper flakes
4 cloves garlic, minced
2 (16 ounce) cans cannellini beans, rinsed
1 teaspoon granulated garlic


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, 1/4C water and granulated garlic, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.


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