ESCAROLE AND WHITE BEANS

ESCAROLE AND WHITE BEANS image

Yield 4

Number Of Ingredients 8

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3 tablespoons olive oil, divided
1 large heads escarole
salt and pepper to taste
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
1 (12 ounce) cans cannellini beans
Simmer beans in: 1/2 cup vegetable broth, a tsp. cornstarch, splash of white wine, little butter.
3 sprigs fresh parsley, chopped

Steps:

Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender. In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans and vegetable broth, cornstarch and wine, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more. Serve with grated parm cheese on top.