Soups
Escarole and Beans
Escarole and Beans
Ingredients 2 large heads escarole 2 (16 ounce) cans cannellini beans, undrained 2 tablespoons olive oil 1/4 teaspoon crushed red pepper flakes 1 clove garlic, minced salt and black pepper to taste Directions Wash escarole, and cook in boiling water until tender. In a large skillet heat olive oil and saute the garlic, toss in the escarole, add eans with juices, salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 15 minutes, or until heated through. |