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Escarole & Beans
Prep Time
5 minutes
Prep Notes
I suggest organic beans so that you can use the juice. It’s a great all natural way to add moisture to dishes as well as some thickening due to the starch from beans.
Cooking Time
10 minutes
Yields
2-4 servings
Ingredients
1 bag of escarole (you can use kale or swiss chard in this recipe too - cook kale longer)
A few garlic cloves (fresh or you can buy the pre chopped kind in a jar, use about 1Tsp unless you like a lot)
1 can organic cannellini or navy beans
2Tbsp Olive oil
Parmesan (vegan or regular)
Spices: Salt, red pepper flakes, Italian seasoning
Directions
Put olive oil into a saute or deep frying pan. Heat on medium low then add the garlic. As soon as the garlic is turning light brown and popping, add the bag of escarole. Also add your spices. Cook for 2-3 mins, stirring to saute the greens. Add the entire can of beans (with juice assuming you do use organic). If it’s not kind of soupy, you’ll want to add a little boiled water or vegetable stock. Top with parmesan and serve in a bowl or over rice, pasta or potatoes.
This can simmer for a bit if you like. It’s even better the second day!