Sauted Escarole and Cannellini Beans ___

Sauted Escarole and Cannellini Beans


For the Escarole:

  • 0.25 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
  • 0.75 cup chicken broth
  • 16 ounces cannellini beans, rinsed


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.