Escarole and Beans

Vegetable Side Dish - Side Dish

This is a creamy concoction of escarole and beans. It's rich, and it's divine! It's also best served with a warm crusty Italian bread.

Brief

Prep 10 mins

Cook: 30 mins

Total: 40 mins

Servings: 4

Yield: 4 bowls

Escarole and Beans

Ingredients

3 tablespoons olive oil

divided

2 large heads escarole

salt and pepper to taste

¼ teaspoon crushed red pepper flakes

1 clove garlic

minced

2 (16 ounce) cans cannellini beans

undrained

3 sprigs fresh parsley

chopped

Side Dish

Directions

Step 1

Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole turning to coat with oil. Season with salt pepper and crushed red pepper flakes. Cook stirring occasionally about 10 minutes or until tender.

Step 2

In a separate skillet heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices and simmer until creamy about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

Nutritional Information

Escarole and Beans

Servings Per Recipe:4

Calories: 322.1

% Daily Value *

Protein: 13.1g 26%

Carbohydrates: 42.7g 14%

Dietary Fiber: 18.7g 75%

Sugars: 1g

Fat: 11.8g 18%

Saturated Fat: 1.6g 8%

Vitamin A Iu: 8348.1IU 167%

Niacin Equivalents: 1.9mg 15%

Vitamin B6: 0.1mg 6%

Vitamin C: 47.8mg 80%

Folate: 458.1mcg 115%

Calcium: 255.6mg 26%

Iron: 7mg 39%

Magnesium: 56mg 20%

Potassium: 1065.2mg 30%

Sodium: 543.4mg 22%

Thiamin: 0.3mg 26%

Calories From Fat: 106.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.