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Ingredients
- 1 x or possibly more clv garlic, smashed with knife
- 1/2 sm yellow onion, sliced (optional) Extra virgin olive oil for pan
- 1 head (about 1 lb.) escarole - it looks huge, but will wilt considerably when cooked
- 1 can (about 15 ounce) cannellini beans (liquid removed)
- 1 sm amount (around 1/2 to one c.) of hot chicken broth Salt and pepper
Directions
- Get a large pan and add in sufficient extra virgin olive oil to barely coat the bottom
- (you'll need less oil if using sausage). Heat pan to medium-high, and then add in the garlic and onion.
- Pay close attention to them so which they don't burn, and only cook 'til barely translucent/soft. Then add in the greens and lower the heat just a little. If you can fit a top over the greens, great - which will help keep the warm steam in, that will cook the greens down faster. Stir occasionally. The greens will start to wilt, and at which point you can add in the beans and broth.
- Turn the heat up just a little bit, and stir well. Heat through the beans - 5 to 10 min. It's OK if it is soupy (matter of fact, making it soupy on purpose with more broth is very nice), or possibly you can cook gently till the broth evaporates a little. Add in a little salt and pepper, to taste. Serve it with nice crusty bread, pasta, whatever you want. It is nice as its own meal, or possibly as a first course.
- Optional additions:A small sprinkle crushed red pepper towards the end Italian sausage (warm or possibly mild, pork or possibly poultry), about 1/2 lb.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 34g | |
| Calories 16 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 56mg | 2% |
| Total Carbs 3.8g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.36g | 1% |
| Protein 0.51g | 1% |
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