Escarole with Cannellini Beans
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Vegetable, Side Dish
- Method: Simmer
- Cuisine: Paleo, Vegan, Gluten Free, Dairy Free
Ingredients
Scale
- 1 large head escarole coarsely chopped
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
- 1 1/2 cups vegetable or chicken broth
- 1 (15 oz) can cannellini beans, drained and rinsed
- Celtic Sea Salt
- Freshly ground black pepper
Instructions
- Wash the escarole leaves in a bowl of water to be sure you remove all the soil. The dirt tends to collect at the base of the stems.
- Coarsely chop the leaves.
- Warm olive oil in a large skillet, add chopped escarole, minced garlic, and red pepper flakes. Season with salt and pepper, and cook for a few minutes. Add broth, and let the greens simmer for 10 minutes.
- Add the cannellini beans. Let the mixture simmer for 10 minutes to bring out the flavors. Add more broth if the mixture is getting dry.
- Add salt and pepper to taste. Finish with additional olive oil and red pepper flakes if desired.
- Serve warm or at room temperature.
Find it online: https://eatwellenjoylife.com/escarolecannellini-beans/