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Escarole and Beans

Cost $8, save $12

Source: Recommended by CookGo

  • 30 Min
  • 4 Servings
  • $8

INGREDIENTS

  • Main Ingredients

    • 2 large heads escarole
    • 2 (16 ounce) cans cannellini beans, undrained

  • Seasoning & Cooking Oil

    • 3 tablespoons olive oil, divided
    • 🧂 Salt to taste
    • Pepper to taste
    • ÂĽ teaspoon crushed red pepper flakes
    • 🧄 1 clove garlic, minced
    • 3 sprigs fresh parsley, chopped

STEPS

1

Gather all ingredients.

2

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.

3

Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat; stir in garlic. Pour in beans with juice and simmer until creamy, about 10 minutes.

4

Stir in escarole and parsley; simmer 10 minutes more.

NUTRIENTS

Per 1 serving

🔥

322

Calories

  • 13g
    Protein
  • 43g
    Carbs
  • 12g
    Fats

đź’ˇ Tips

Serve with warm crusty Italian bread for a fulfilling meal.For added flavor, sprinkle freshly grated Parmesan cheese before serving.Use fresh escarole for the best texture and taste.This dish can be prepared ahead of time and reheated for convenience.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.