Beans and Greens
Ingredients
- 2 bunches of escarole
- 1/2 cup olive or vegetable oil
- 4 garlic cloves
- 15 ounces can cannelini beans or cooked dried beans equal to 2-2 1/2 cups
- 1/2 cup butter
- Red pepper flakes to taste
- 1/4 cup freshly grated PArmesan cheese
- Garlic powder to taste
- Freshly ground black pepper to taste
Instructions
Serves 4. Clean escarole and cut into strips. Boil in salted water until tender-drain well. Heat oil in a large skillet and saute the garlic until lightly brown. Remove the garlic from the pan (I add it back in at the end) and add the escarole and saute a few minutes. Add the cooked beans and 1/4 cup butter. Simmer a few minutes and season with salt, pepper and red pepper flakes. Stir in the Parmesan cheese and add a little garlic powder if using.
