Collards, swiss chard, bok choy, and spinach provide a mild flavor while arugula.
Escarole And Beans
We use a large stainless steel bowl bok choy is actually the cantonese pronunciation of the vegetable and that name has stuck until now!
Recipe Summary 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.Ingredients | Green Leaf Vegetable Name
3 tablespoons olive oil, divided
2 large heads escarole
salt and pepper to taste
¼ teaspoon crushed red pepper flakes
1 clove garlic, minced
2 (16 ounce) cans cannellini beans, undrained
3 sprigs fresh parsley, chopped
Directions
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.
Info | Green Leaf Vegetable Name
prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Yield:
4 bowls
