Easy Escarole and Beans Recipe

Ingredients

• 3 tablespoons olive oil, divided
• 2 large heads escarole
• salt and pepper to taste
• 0.25 teaspoon crushed red pepper flakes
• 1 clove garlic, minced
• 2 (16 ounce) cans cannellini beans, undrained
• 3 sprigs fresh parsley, chopped

Instructions

1. Prepare all of your ingredients.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the escarole, coating it well with the oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, until the escarole is tender, about 10 minutes.
3. In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium heat, then stir in the garlic. Add the cannellini beans with their juice and let simmer until the mixture becomes creamy, approximately 10 minutes.
4. Combine the escarole and parsley with the bean mixture; simmer for another 10 minutes to allow flavors to meld.

Nutrition

• Calories: 322 kcal
• Fat Content: 12 g
• Fiber Content: 19 g
• Sugar Content: 1 g
• Sodium Content: 543 mg
• Protein Content: 13 g
• Carbohydrate Content: 43 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g