This escarole and cannellini bean dish has a rich and creamy flavor. It’s also best served with warm crusty Italian bread.
Prep Time::10 mins
Cook Time::30 mins
Total Time::40 mins
Servings::4
Ingredients
3 tablespoons olive oil, divided
2 large heads escarole
salt and pepper to taste
ΒΌ teaspoon crushed red pepper flakes
1 clove garlic, minced
2 (16 ounce) cans cannellini beans, undrained
3 sprigs fresh parsley, chopped
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
Stir in escarole and parsley; simmer 10 minutes more.
Dotdash Meredith Food Studios