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Sauteed Escarole and Beans Recipe | |
Vegetable | |
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Ingredients:
1 1/2 pounds escarole1/4 cup salad oil 2 large cloves garlic, crushed 1 can (19 ounces) cannellini beans 3/4 teaspoon sugar 1 teaspoon salt 1/4 teaspoon pepper
Directions:
1. Separate leaves of escarole; wash thoroughly under cold running water. Drain well; tear each leaf crosswise in half. Pat leaves dry with paper towels.2. I 8-quart Dutch oven, heat salad over medium-high heat. Add escarole and garlic; Saute until escarole is tender-crisp, about 3 minutes. Add beans and their liquid, sugar, salt and pepper. Bring to boiling; simmer, covered, 10 minutes, or until flavors are blended. Makes 6 servings. | |