Ingredients
8
8 servings
- •1 teaspoon salt
- •2 heads escarole, cut into 2-inch pieces
- •0.25 cup olive oil
- •3 cloves garlic, pressed
- •1 teaspoon salt, or more to taste
- •0.5 teaspoon black pepper
- •0.25 teaspoon red pepper flakes
- •1 (15 ounce) can cannellini beans, drained and rinsed
- •1 tablespoon Parmesan cheese, or to taste
Instructions
- Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
- Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.
Nutritional Facts
Per 8 servings
- Calories: 135
- Carbohydrate: 14g
- Fat: 8g
- Fiber: 7g
- Protein: 5g
- Sugar: 1g
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