Recipe for escarole and beans:
Ingredients:
- 1 head of escarole, washed and chopped
- 2 cans (15 oz each) cannellini beans, drained and rinsed (or you can use dried beans, soaked and cooked)
- 4 cloves garlic, minced
- 1/4 cup olive oil
- Red pepper flakes (to taste)
- Salt and pepper (to taste)
- Grated Parmesan cheese (for serving)
Instructions:
- Prepare the Escarole: Cut off the tough ends of the escarole and discard. Wash the leaves thoroughly and chop them into bite-sized pieces.
- Cook the Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes. SautΓ© until the garlic becomes fragrant, but be careful not to let it brown.
- Add Escarole: Add the chopped escarole to the skillet. Cook, stirring occasionally, until the escarole wilts and becomes tender.
- Add Beans: Add the cannellini beans to the skillet. Stir to combine with the escarole.
- Season: Season the mixture with salt and pepper to taste. Adjust the red pepper flakes if you want more heat.
- Simmer: Let the escarole and beans simmer together for about 10-15 minutes, allowing the flavors to meld.
- Serve: Once everything is heated through and well combined, remove the skillet from the heat. Serve the escarole and beans hot, with a sprinkle of grated Parmesan cheese on top.
This dish is often served with crusty bread on the side. The simplicity of the ingredients allows the flavors to shine, making it a satisfying and comforting meal. Feel free to customize the recipe based on your preferences.
