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Escarole and Beans

Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

 3 tbsp olive oil, divided
 2 large heads escarole
 ¼ tsp crushed red pepper flakes
 salt and pepper to taste
 1 clove garlic, minced
 2 (16-oz) cans of cannellini beans, undrained
 3 sprigs fresh parsley, chopped
1

Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.

2

In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

3

Photo and recipe at www.allrecipes.com.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 322Calories from Fat 106.1
% Daily Value *
Total Fat 11.8g19%
Sodium 543.4mg23%
Potassium 1065.2mg31%
Total Carbohydrate 42.7g15%

Dietary Fiber 18.7g75%
Sugars 1g
Protein 13.1g27%
Vitamin A 8348.1%
Vitamin C 47.8%
Calcium 255.6%
Iron 7%
Thiamin 0.3%
Vitamin B6 0.1%
Magnesium 56%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.