Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Garlic, lemon, and crushed red pepper season escarole and cannellini beans in this simple Escarole & Bean Saute side dish.

Laraine Perri
Recipe by Cooking Light December 2011

Gallery

Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

62 calories; fat 1.7g; saturated fat 0.3g; sodium 226mg.
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