We serve this along with steak and a baked potato You can drizzle some extravirgin olive oil on top before serving Serve with crusty Italian bread Navy beans work in this also
Prep Time
30 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil
pushing the escarole further into the water as it wilts
until it is fork-tender
3 to 5 minutes; drain.
Pour olive oil into the pot and place over medium heat. Cook and stir garlic
1 teaspoon salt
black pepper
and red pepper flakes in hot oil until the garlic is soft
3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot
5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.
Editor's Note:
Please note the addition of chicken stock when using the magazine version of this recipe.
.jpeg)
