Sauteed Escarole with Garlic and Cannellini Beans

Name: Sauteed Escarole with Garlic and Cannellini Beans
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Cuisine: italian
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

Getting reviews...

Level: Easy
Total: 15 min

Prep: 10 min
Cook: 5 min

Yield: 4 servings

Level: Easy
Total: 15 min

Prep: 10 min
Cook: 5 min

Yield: 4 servings

Ingredients

Deselect All

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

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.