Side Dish Recipe ⊷ 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
• ¼ cup olive oil
• 3 cloves garlic, pressed
• 1 teaspoon salt, or more to taste
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 tablespoon Parmesan cheese, or to taste

Cooking Directions

1. 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.
2. 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.

Nutrition Facts

• calories135.1
• carbohydrateContent13.5 g
• cholesterolContent0.6 mg
• fatContent7.6 g
• fiberContent7.4 g
• proteinContent4.5 g
• saturatedFatContent1.1 g
• sodiumContent737.7 mg
• sugarContent0.5 g