ESCAROLE N BEANS

ESCAROLE N BEANS image

Provided by Lora DiGs

Time 20m

Number Of Ingredients 7

1 bunch escarole, ruffly chopd (original recipe calld for 2 bunches)
1 can(s) cannellini beans, 15.5 oz (original recipe calld for 2 cans)
2 clove garlic, grated (original calld for 2 cloves mincd)
2 Tbsp olive oil (original calld for 3 tblspns)
1/2 tsp crushed red pepper (original calld for 1/4 tsp)
2 Tbsp fresh parsley, choppd (original about the same)
s n p to taste

Steps:

1. IN A COLANDER PUT ROUGHLY CHOPPD ESCAROLE THEN PLACE COLANDER IN A LARGE BOWL FILLED WITH WATER. SQUEEZE N TURN ESCAROLE OVER SO DIRT FALL TO BOTTOM OF BOWL...EMPTY WATER FROM BOWL N REPEAT PROCESS 2 MORE TIMES. NOW LET WATER DRAIN OFF ESCAROLE B4 COOKN .
2. ADD OLIVE OIL TO A LARGE PAN N ON MED HEAT ADD CLEAND ESCAROLE N GRATED (OR MINCED) GARLIC . USING A PAIR OF TONGS TURN ESCAROLE N GARLIC SO ITS COATD IN OIL N COOK FOR 3 MINUTES.
3. ADD SALT N PEPPER N CRUSHD RED PEPPER....MIX N COOK FOR 2 MORE MINUTES SO ESCAROLE CAN COOK DOWN.
4. ADD CANNELLINI BEANS (WITH LIQUID DO NOT DRAIN) N PARSLEY THEN TURN HEAT DOWN TO A SIMMER N COOK FOR ABOUT 5-7 MINUTES....N ENJOY :)