Ingredients
- 1 1/2 pounds escarole
- 1/4 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.
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Submitted 6/13/05.
Source: McCall's Best Recipes:1990
Submitted By: Linda Wilson
lwilson@mail.heritage.com
Sauteed Escarole and Beans