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Ingredients
For 4 Person(s)
For the Escarole:
- 1/4 cup extra virgin olive oil
- 3 garlic cloves, sliced
- pinch of red pepper flakes
- 1 large head of escarole, washed, trimmed and cut into 1 1/2 inch strips
- 1 cup chicken broth
- 16 ounces cannellini beans, rinsed
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Directions
- Get the Ingredients you need for this recipe HERE
- Put a large saute` pan with a lid over a medium flame and heat the oil. Add the garlic and cook for about 30 seconds.
- Add the escarole to the pan and stir until the wilted, about 2 minutes.
- Add in the chicken broth and beans. Cook for about 20 minutes or until some of the liquid is reduced and the escarole is tender.
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Categories:
Side Dish Recipes, Easy Recipes, All Recipes, Christmas Recipes, Thanksgiving Recipes, Easter Recipes, Cooking with Rossella, Valentine's Day Recipes, Mother's Day Recipes, Father's Day Recipes, Valentine's Day Recipes, Diabetic Appetizer Recipes, Heart Friendly Appetizers Recipes, Gluten Free Appetizer Recipes, Mediterranean Diet Appetizer Recipes, Thanksgiving Appetizers and Sides Recipes, Christmas Appetizer Recipes, Easter Appetizer and Side Recipes
Reviews
Very easy and flavorful. I would use 1/2 cup of chicken broth next time. This recipe is a keeper! - jillebeen
