Ingredients
- 2 Bunches Escarole, Thick Stems Removed & Chopped into 1-inch Strips
- 3 Tbsps Extra Virgin Olive Oil
- 2 Cloves garlic Smashed
- 1/4 Tsp Crushed Red Pepper Flakes
- 3 Cups Vegetable or Chicken Broth
- 1 15.5 Ounce Can of Cannellini Beans Drained & Rinsed
- Coarse Sea Salt to Taste
- Freshly Ground Black Pepper
Servings:
Instructions
- Bring a saucepan of salted water to a boil. Once boiling, blanch escarole by allowing to boil for 2 to 3 minutes per bunch, until bright colored.
- Heat olive oil over a medium-high setting until oil becomes hot, about 2 minutes. Add smashed garlic and red pepper. Sauté to infuse oil until garlic turns golden brown, about 3 minutes. Stir in escarole and add broth. Cover with a lid and cook together for about 10 minutes. Add beans, stirring to combine. Cook for another 2 minutes.
- Salt and pepper to taste.
Recipe Notes
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