Grilled Escarole with White Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 tbs Olive Oil, Extra Virgin .25 cup Lemon Juice 300 gram(s) Escarole (1 Bunch)3 cloves Garlic 1 tbsp Parsley, dried 1 cup / 1 can Cannellini Beans (or other whit beans)2 dashes Salt
In a small saucepan, combine 1/4 cup of the Olive Oil with the Garlic and cook over medium heat until the Garlic is light golden brown, about 5 minutes. Add the Beans and cook until heated through. Transfer mixture to a small bowl and stir in the Lemon Juice and Parsley, then season with Salt and Freshly Ground Pepper. Set aside.
Heat a large grill pan or cast-iron skillet over medium-high heat. Brush the Escarole with the remaining 2 tablespoons of Olive Oil, season with Salt and Pepper and grill, turning once, until the leaves are wilted and slightly charred. Transfer to a platter.
Spoon the Beans over the Escarole and serve warm or at room temperature.
Spoon the beans over the escarole and serve warm or at room temperature.
Serve alongside Mario's Jalapeno Pesto Braciole.
Helpful Tips:
1. The garlic flavor plays off the bitterness of the escarole.
Serving Size: 2 (1 bunch of escarole is for 2 servings)
Heat a large grill pan or cast-iron skillet over medium-high heat. Brush the Escarole with the remaining 2 tablespoons of Olive Oil, season with Salt and Pepper and grill, turning once, until the leaves are wilted and slightly charred. Transfer to a platter.
Spoon the Beans over the Escarole and serve warm or at room temperature.
Spoon the beans over the escarole and serve warm or at room temperature.
Serve alongside Mario's Jalapeno Pesto Braciole.
Helpful Tips:
1. The garlic flavor plays off the bitterness of the escarole.
Serving Size: 2 (1 bunch of escarole is for 2 servings)
Nutritional Info Amount Per Serving
- Calories: 191.8
- Total Fat: 14.2 g
- Cholesterol: 0.0 mg
- Sodium: 231.0 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 5.5 g
- Protein: 4.7 g
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