Recipe by GinaLovesFood
"We serve this along with steak and a baked potato. You can drizzle some extra-virgin olive oil on top before serving. Serve with crusty Italian bread. Navy beans work in this, also."
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escarole, cut into 2-inch pieces
salt, or more to taste
red pepper flakes
1 (15 ounce) can
cannellini beans, drained and rinsed
Parmesan cheese, or to taste
This is a staple in our house. I add a little dry chicken base and unsalted butter to the oil and garlic. Adjust your salt. Make sure you squeeze all the water out of your escarole (very important).I'm a garlic freak so I use a lot more. If you like hot peppers try roasting some Hungarian hots and put on top of greens. Serve with crusty bread.
Liked this very much. Didn't have escarole so I used Kale and cooked longer. Added a little "Better than boillion" non chicken flavor for a little extra taste.
I found this just ok. I like all the ingredients and there wasn't anything wrong with it, just didn't thrill me. I added a little white wine for extra flavour. I think I will use the leftovers in chicken broth and small pasta for a quick soup.
Loved this! I used spinach instead of escarole because, depending on the season, sometimes I find escarole to be a little bitter. Also, instead of water, I cooked the spinach in chicken broth. I would absolutely make this again!
Topped with roasted Hungarian pepper and ate the whole thing with a loaf of crusty Italian bread and bottle of wine-excellent!
* Percent Daily Values are based on a 2,000 calorie diet.
Greens and Beans
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 69
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