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This escarole and cannellini bean dish has a rich and creamy flavor. It’s also best served with warm crusty Italian bread.
Ingredients
- 3 tablespoons olive oil, divided
- 2 large heads escarole
- salt and pepper to taste
- ¼ teaspoon crushed red pepper flakes
- 1 clove garlic, minced
- 2 (16 ounce) cans cannellini beans, undrained
- 3 sprigs fresh parsley, chopped
Directions
Step 1
Gather all ingredients.
Step 2
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.
Step 3
Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat; stir in garlic. Pour in beans with juice and simmer until creamy, about 10 minutes.
Step 4
Stir in escarole and parsley; simmer 10 minutes more.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 322 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat2g | 8% |
| Sodium543mg | 24% |
| Total Carbohydrate43g | 16% |
| Dietary Fiber19g | 67% |
| Total Sugars1g | |
| Protein13g | |
| Vitamin C48mg | 239% |
| Calcium256mg | 20% |
| Iron7mg | 39% |
| Potassium1065mg | 23% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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