Escarole & Bean Sauté

Name: Escarole & Bean Sauté
Yield: Serves 6 (serving size: about 2/3 cup)
Ingredients: 2 teaspoons extra-virgin olive oil; 1 (1-pound) bag chopped escarole; ¼ cup water; 4 teaspoons minced fresh garlic; ½ teaspoon crushed red pepper; ¼ teaspoon salt; 1 (15-ounce) can cannellini beans, rinsed and drained; 1 teaspoon grated lemon rind; 2 teaspoons lemon juice; ¼ teaspoon black pepper

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

By Laraine Perri

Recipe by Cooking Light December 2011

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Escarole & Bean Sauté

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