Sauteed Escarole with Garlic and Cannellini Beans

  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 4 servings
Save Recipe

Ingredients

2 garlic cloves, sliced

4 tablespoons olive oil

2 pounds escarole, trimmed, cut into bite-size pieces, rinsed well, and spun dry

1 can cannellini beans, rinsed and drained

Directions

  1. In a large skillet start the garlic in cold oil over moderately high heat, stirring, until it is golden. To the skillet add the escarole, and season with salt and pepper, to taste. Saute the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the cannellini beans. Heat through.

Sauteed White Beans

White Bean and Escarole Soup

White Bean and Escarole Soup

White Bean and Escarole Soup

White Bean Soup with Escarole

Creamy Escarole and White Bean Dip

Pasta with Escarole, White Beans and Chicken Sausage

White Bean, Wheat Berry, and Escarole Soup