This dish was a hit with my whole family! Not only was it warm, satisfying, and had a little kick, it was super healthy and just right on a cold winter night. Green leafy escarole packs a punch of vitamins A, K, C and folate, as well as a high concentration of antioxidant carotenoid compounds flavonoids and lutein.
Cannelini (also known as white kidney beans), are rich in fiber, full of antioxidants, essential minerals, vitamins and proteins. And because of the high fiber, they leave you feeling fuller longer.
Here’s a simple recipe that is quick, easy and budget friendly!
Escarole & White Bean Salad
Serves 4 as side, 2 as a main course.
- One head escarole, (two if it's on the small side) washed and torn into medium-sized pieces
- 1-2 cloves garlic, chopped (I like a lot of garlic, and it’s so good for you)
- One can organic cannellini beans
- Pinch red pepper flakes (optional, if you don’t like spicy)
- Salt & pepper to taste
- 2-4 Tbsp olive oil
- 1/4 cup chopped parsley
Heat 1-2 Tbsp of oil in wok or pan and add escarole, turn in pan, coating with the oil.
Add salt, pepper and red pepper flakes, turning in pan to coat with oil and spices. Leaves will begin to wilt. If you’re adding parsley, add it about halfway through cooking. Stir occasionally and cook for about 10-15 minutes or until escarole is tender.
In another pan heat 1-2 Tbsp of oil then add chopped garlic. Cook for several minutes then add entire can of beans (including juices) and simmer for about 10-15 minutes.
Add cooked escarole to white bean mixture, stirring together and adjust seasonings. Continue to heat a few more minutes while blending mixture and beans absorb seasonings.
I served this as a side dish and even my husband went back for a second helping!
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