Ingredients
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1 teaspoon salt
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2 heads escarole, cut into 2-inch pieces
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¼ cup olive oil
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3 cloves garlic, pressed
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1 teaspoon salt, or more to taste
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½ teaspoon black pepper
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¼ teaspoon red pepper flakes
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1 (15 ounce) can cannellini beans, drained and rinsed
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1 tablespoon Parmesan cheese, or to taste (Optional)
Directions
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Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
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Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.
Editor's Note:
Please note the addition of chicken stock when using the magazine version of this recipe.
Nutrition Facts (per serving)
| 135 | Calories |
| 8g | Fat |
| 14g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 135 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 1g | 6% |
| Cholesterol 1mg | 0% |
| Sodium 738mg | 32% |
| Total Carbohydrate 14g | 5% |
| Dietary Fiber 7g | 26% |
| Total Sugars 1g | |
| Protein 5g | 9% |
| Vitamin C 12mg | 13% |
| Calcium 115mg | 9% |
| Iron 2mg | 12% |
| Potassium 544mg | 12% |
* 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.
