Sauteed Escarole with Garlic and Cannellini Beans

Name: Sauteed Escarole with Garlic and Cannellini Beans
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 garlic cloves, sliced; 4 tablespoons olive oil; 2 pounds escarole, trimmed, cut into bite-size pieces, rinsed well, and spun dry; 1 can cannellini beans, rinsed and drained

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Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 15 minutes

Servings: 4

Author : Food Network

vegetarian italian beans and legumes

Sauteed Escarole with Garlic and Cannellini Beans

Ingredients

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2 garlic cloves, sliced4 tablespoons olive oil2 pounds escarole, trimmed, cut into bite-size pieces, rinsed well, and spun dry1 can cannellini beans, rinsed and drained

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Instructions

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In a large skillet start the garlic in cold oil over moderately high heat, stirring, until it is golden. To the skillet add the escarole, and season with salt and pepper, to taste. Saute the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the cannellini beans. Heat through.