Sauteed Escarole with White Beans
- Number of Servings: 4
Ingredients
2 Tablespoons Olive oil 1 head escarole- washed and roughly chopped 1 teaspoon red pepper flakes salt & pepper 2 cloves garlic- finely chopped 1 can Cannelini beans- rinsed and drained 2 Tablespoons chopped parsley Grated Parmesan for serving
In a large skillet heat olive oil. Add garlic and red pepper flakes. Cook about 30 seconds or until sizzling and fragrant (do not burn garlic).
Add escarole and saute over medium heat until it is starting to wilt.
Add the cannelini beans and continue to cook until beans are heated through and escarole is soft.
Transfer to a serving platter, sprinkle with parsley. Pass grated parmesan to sprinkle when serving.
Number of Servings: 4
Recipe submitted by SparkPeople user DA_KICKSTAND.
Add escarole and saute over medium heat until it is starting to wilt.
Add the cannelini beans and continue to cook until beans are heated through and escarole is soft.
Transfer to a serving platter, sprinkle with parsley. Pass grated parmesan to sprinkle when serving.
Number of Servings: 4
Recipe submitted by SparkPeople user DA_KICKSTAND.
Nutritional Info Amount Per Serving
- Calories: 199.2
- Total Fat: 7.6 g
- Cholesterol: 2.0 mg
- Sodium: 251.8 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 10.7 g
- Protein: 9.5 g