Escarole and Beans
"This is a creamy concoction of escarole and beans. It's rich, and it's
divine! It's also best served with a warm crusty Italian bread."
Yield: 4 bowls.
3 tablespoons olive oil, divided
2 large heads escarole
salt and pepper to taste
1/4 teaspoon 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, or until tender.
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.
Source: <http://vegetarian.allrecipes.com/az/82078.asp>
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/