Sauted Escarole and Cannellini Beans ___

Sauted Escarole and Cannellini Beans


For the Escarole:

  • 0.25 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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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.