Here’s a delicious recipe for Escarole with Cannellini Beans:
### Ingredients:
– 1 large head of escarole, cleaned and chopped
– 2 tablespoons olive oil
– 4 garlic cloves, thinly sliced
– 1/4 teaspoon red pepper flakes (optional)
– 1 can (15 ounces) cannellini beans, drained and rinsed
– 1 cup vegetable or chicken broth
– Salt and black pepper, to taste
– 1/4 cup grated Parmesan cheese (optional)
– Juice of 1 lemon (optional)
– Crusty bread, for serving (optional)
### Instructions:
1. **Prepare the Escarole:**
– Clean the escarole thoroughly to remove any dirt or grit. Chop the leaves into bite-sized pieces.
2. **Sauté the Garlic:**
– In a large skillet or sauté pan, heat the olive oil over medium heat.
– Add the sliced garlic and red pepper flakes (if using). Sauté until the garlic is fragrant and lightly golden, about 2 minutes. Be careful not to burn the garlic.
3. **Cook the Escarole:**
– Add the chopped escarole to the pan. Sauté, stirring frequently, until the escarole wilts down, about 5-7 minutes.
4. **Add the Beans and Broth:**
– Stir in the cannellini beans and the broth.
– Season with salt and black pepper to taste.
– Bring to a simmer and cook for about 5-10 minutes, allowing the flavors to meld and the broth to reduce slightly.
5. **Finish the Dish:**
– If desired, stir in the lemon juice for a bright, fresh flavor.
– Remove from heat and sprinkle with grated Parmesan cheese if using.
6. **Serve:**
– Serve hot, with crusty bread on the side if desired.
Enjoy your Escarole with Cannellini Beans! This dish is perfect as a side or a light main course.
