Escarole & Bean Sauté

Photo: Johnny Autry; Styling: Mary Clayton Carl
Garlic, lemon, and crushed red pepper season escarole and cannellini beans in this simple Escarole & Bean Saute side dish.

Yield:

Serves 6 (serving size: about 2/3 cup)

Recipe from

Nutritional Information

Calories 62
Fat 1.7 g
Satfat 0.3 g
Sodium 226 mg

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

Preparation

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.

Note:

Laraine Perri,

December 2011