Photo: Johnny Autry; Styling: Mary Clayton Carl
Yield
Serves 6 (serving size: about 2/3 cup)

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

How to Make It

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.

Ratings & Reviews

KathrynNC's Review

KathrynNC
December 13, 2011
This was a tasty, unique side. Served with fish (lemon flavor went well with the cod). Will make again, but personally I think it would only go well with some fish and some chicken dishes.