White Beans and Escarole Saute Recipe
Ingredients
| Olive oil | 2 Teaspoon | |
| Garlic | 2 Clove (5gm) | |
| Escarole | 2 Cup (16 tbs), chopped | |
| Canned Italian tomatoes - 1/2 cup, drained, seeded, and diced, reserving liquid | ||
| White kidney beans | 4 Ounce, drained, rinsed | |
| Parsley | 1 Tablespoon, chopped | |
| Salt | 1/8 Teaspoon | |
| Pepper - A dash | ||
| Parmesan cheese | 1 Teaspoon, grated | |
Directions
MAKING
1) In a 10-inch nonstick skillet, heat oil.
2) In the hot oil, saute garlic over medium-high heat, for 1 minute. Do not brown the garlic.
3) To this, add the escarole.
4) Saute 1 to 2 minutes, stirring constantly, until wilted.
5) Now, add the remaining ingredients except cheese and mix well.
6) Now, over low heat, cook covered for 3 to 4 minutes, stirring in between. By now, the mixture will be heated well and the flavors, blended.
SERVING
7) Serve the White Beans and Escarole Saute hot, garnished with grated cheese. Serve crusty bread on the side.
1) In a 10-inch nonstick skillet, heat oil.
2) In the hot oil, saute garlic over medium-high heat, for 1 minute. Do not brown the garlic.
3) To this, add the escarole.
4) Saute 1 to 2 minutes, stirring constantly, until wilted.
5) Now, add the remaining ingredients except cheese and mix well.
6) Now, over low heat, cook covered for 3 to 4 minutes, stirring in between. By now, the mixture will be heated well and the flavors, blended.
SERVING
7) Serve the White Beans and Escarole Saute hot, garnished with grated cheese. Serve crusty bread on the side.
Chef
