Garbanzo Beans With Escarole and Fennel |
|
 |
Prep Time: 15 Minutes Cook Time: 13 Minutes |
Ready In: 28 Minutes Servings: 6 |
|
This is from 365 Meatless Main dishes. To make this into a main dish, toss with 12 oz pasta. Ingredients:
2 teaspoons olive oil |
1/2 cup red onion, diced |
1/2 cup fennel bulb, cored and chopped |
2 garlic cloves, minced |
1/4 teaspoon red pepper flakes |
6 cups escarole, rinsed and drained |
1 (19 ounce) can garbanzo beans, rinsed and drained |
1/4 teaspoon salt |
1 lemon, cut in 6 wedges |
Directions:
1. In a large nonstick skillet, heat olive oil over medium heat. Add red onion, fennel, garlic and hot pepper.
2. Cook and stir until vegetables are soft, 3-4 minutes.
3. Add escarole, cover, and cook over medium-low heat until escarole is wilted, 5-6 minutes.
4. Add garbanzo beans and salt; stir to combine. Cook, covered, until garbanzos are heated through, about 2 minutes.
5. Serve with lemon wedges.
|
|