This escarole and cannellini bean dish has a rich and creamy flavor. It's also best served with warm crusty Italian bread.
Ingredients
- olive oil: 3 Tbsp (divided)
- heads escarole: 2 piece
- salt and pepper: (to taste)
- red pepper flakes: 0.25 tsp (crushed)
- clove garlic: 1 piece (minced)
- cannellini beans, undrained: 2 cans (16 ounce cans)
- sprigs fresh parsley: 3 piece (chopped)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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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, or until tender. Dotdash Meredith Food Studios
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Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat; stir in garlic. Pour in beans with juice and simmer until creamy, about 10 minutes. Dotdash Meredith Food Studios
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Stir in escarole and parsley; simmer 10 minutes more. Dotdash Meredith Food Studios
