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Escarole with Cannellini Beans

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PREP TIME
10 min
COOKING TIME
30 min
TOTAL TIME
40 min
SERVINGS
4 servings
Dinner Italian
Escarole with Cannellini Beans
Ingredients
  • 3 tablespoons olive oil, divided
  • 2 large heads escarole
  • salt and pepper to taste
  • 1/4 teaspoon crushed red pepper flakes
  • 1 clove garlic, minced
  • 2 (16 ounce) cans cannellini beans, undrained
  • 3 sprigs fresh parsley, chopped
Instructions
1
Acquire all necessary ingredients for the dish.
2
In a large skillet, warm 2 tablespoons of olive oil over medium heat. Introduce the escarole leaves into the skillet, ensuring they are evenly coated with oil. Add a pinch of salt, a few grinds of pepper, and a sprinkle of crushed red pepper flakes to enhance the flavor. Cook, occasionally stirring the mixture, for approximately 10 minutes or until the escarole reaches your desired level of tenderness.
3
In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add minced garlic to the skillet and stir until fragrant. Introduce the beans with their juice into the skillet, allowing them to simmer and thicken, about 10 minutes.
4
Mix in the cooked escarole leaves and chopped parsley into the skillet. Continue to simmer for an additional 10 minutes, allowing all flavors to meld together.