Escarole & Bean Sauté
Ingredients
- 2 teaspoons extra-virgin olive oil ⓘ
- 1 (1-pound) bag chopped escarole ⓘ
- 1/4 cup water ⓘ
- 4 teaspoons minced fresh garlic ⓘ
- 1/2 teaspoon crushed red pepper ⓘ
- 1/4 teaspoon salt ⓘ
- 1 (15-ounce) can cannellini beans, rinsed and drained ⓘ
- 1 teaspoon grated lemon rind ⓘ
- 2 teaspoons lemon juice
- 1/4 teaspoon black pepper ⓘ
Instructions
- Heat oil in a Dutch oven over medium-high heat. Gradually add escarole, and cook 1 minute. Add water; cover. Cook for 30 seconds, and uncover. Add garlic, crushed red pepper, salt, and beans. Cook for 2 minutes. Add lemon rind, lemon juice, and black pepper.
Nutrition & Diet Analysis (per serving)
429
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).