2010: Week 2
Escarole and Beans
Serves/Makes: 4 3 Tbsp. olive oil, divided
2 large heads escarole
Salt & pepper to taste
¼ tsp. crushed red pepper flakes
1 clove garlic, minced
2 (16 oz ) cans cannellini beans, undrained*
3 sprigs fresh parsley, chopped
Heat 2 Tbsp. 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, or until tender. In a separate skillet, heat remaining 1 Tbsp. olive oil over medium heat. Stir in garlic. Pour in beans and simmer about 10 minutes. Stir in escarole and parsley; simmering 10 minutes more.
• For less creamy texture, drain & rinse the beans prior to using.
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