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Ingredients
For 4 Person(s)
For the Escarole:
- 1/4 cup extra virgin olive oil
- 3 garlic cloves, sliced
- 3 anchovy fillets (optional)
- pinch of red pepper flakes
- 1 large head of escarole, washed, trimmed and cut into 1 1/2 inch strips
- 3/4 cup chicken broth
- 16 ounces cannellini beans, rinsed
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Directions
- 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 anchovy and red pepper flakes and saute` until the anchovy breaks down.
- Add the escarole to the pan and stir until the wilted, about 2 minutes.
- Add in the chicken broth and beans and place the lid on the pot. Cook for about 10 minutes or until some of the liquid is reduced.
- Uncover and cook for an additional 2-3 minutes while stirring with a wooden spoon.
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