Ingredients
Scale
- 2 large bunches escarole, thick stems removed and chopped into bit size pieces (about 16 cups)
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
- ¼ cup 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.
- Stack the leaves and chop into bite size pieces.
- Bring a large pot of salted water to a boil. Add the escarole to the boiling water allowing it to boil for 3-5 minutes until bright colored and tender.
- Once the escarole is cooked drain it well in a colander.
- Heat olive oil over a medium-low heat. Add garlic and red pepper.
- Sauté until garlic turns light brown, about 2 minutes.
- Stir in escarole and beans along with the broth.
- Cover with a lid and cook together for about 5 minutes.
- Add salt and pepper to taste. Finish with additional olive oil and red pepper flakes if desired.
- Serve warm or at room temperature.
Notes
The amount of escarole listed in the recipe (2 heads of escarole, or 16 cups!) may sound like a lot but once it’s boiled, it will reduce greatly in size and volume.