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White Beans And Escarole Saute

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Ingredients
  Olive oil/Vegetable oil 2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Chopped escarole 2 Cup (32 tbs)
  Canned italian tomatoes 1⁄2 Cup (8 tbs), drained, seeded and diced, reserving liquid
  Canned white kidney beans 4 Ounce, rinsed and drained (cannellini)
  Chopped fresh parsley 1 Tablespoon
  Salt 1⁄8 Teaspoon
  Pepper 1 Dash
  Grated parmesan cheese 1 Teaspoon
Directions

MAKING
1) In a 10-inch nonstick skillet, heat oil.
2) In the hot oil, saute garlic over medium-high heat, for 1 minute. Do not brown the garlic.
3) To this, add the escarole.
4) Saute 1 to 2 minutes, stirring constantly, until wilted.
5) Now, add the remaining ingredients except cheese and mix well.
6) Now, over low heat, cook covered for 3 to 4 minutes, stirring in between. By now, the mixture will be heated well and the flavors, blended.

SERVING
7) Serve the White Beans and Escarole Saute hot, garnished with grated cheese. Serve crusty bread on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
2

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