Escarole and Beans Sauté
It’s not traditional Italian, but this recipe for escarole and beans will hit the spot!
Ingredients
- 1 lb. escarole, washed and cut to 1" chunks
- 3 garlic cloves, sliced
- 3/4 cup onion, sliced
- 1 can cannellini beans, drained and rinsed
- 1/4 cup chicken or vegetable stock
- salt and pepper, to taste
- 2 Tbsp. oil
- Medium-sized pasta (such as cavatappi or penne regate), cooked according to box instructions
Instructions
Heat oil in a deep skillet over medium heat.
Place onions and garlic into skillet until lightly browned, about 3 minutes.
Place escarole, salt and pepper into the pan. If the pan looks like it's going to overflow, don't worry; allow the escarole to wilt slightly and then add more.
When escarole has wilted, add beans and stock. cook until everything is heated through.
Serve immediately over pasta. Top with parmesan or preferred cheese.