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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Garlic, lemon, and crushed red pepper season escarole and cannellini beans in this simple Escarole & Bean Saute side dish. 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 |
Directions:
1. 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.
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