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Escarole and White Beans
  • Escarole
  • Vegetables
Serves:   8
(serving size: 1 cup)

  • Prep Time:   10 minutes
  • Cook Time:   30 minutes
  • Total Time:   40 minutes


3 Tbsp Olive Oil, divided

2 Heads Escarole
Salt & Pepper to taste
1/4 tsp Crushed Red Pepper Flakes
1 Clove Garlic, minced
2 (16 ounce) Cans Cannellini Beans, undrained
3 Sprigs Fresh Parsley, chopped


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.

In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

Bacon can be added for a smoky taste

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