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Tasty Recipes Greens and Beans

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Greens and Beans

"We serve this along with steak and a baked potato. You can drizzle some extra-virgin olive oil on top before serving. Serve with crusty Italian bread. Navy beans work in this, also."

Ingredients :

  • 1 teaspoon salt
  • 2 heads escarole, cut into 2-inch pieces
  • 1/4 cup olive oil
  • 3 cloves garlic, pressed
  • 1 teaspoon salt, or more to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 tablespoon Parmesan cheese, or to taste (optional)

Instructions :

Prep : 15M Cook : 8M Ready in : 30M
  • Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
  • Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.

Notes :

  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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