Escarole and White Beans
This dish is great for a fun appetizer on the weekend with some cocktails or wine or as a side dish for dinner! We prepared this as a side dish with a roast beef and mashed potato meal. It was the perfect vegetable side to pair with this meal!
However, we also love to make this as an appetizer. It goes perfectly with fresh breads. It is great to serve when entertaining with bread because it will fill everyone up, and it is sure to be loved!
a. Ingredients:
2 large heads of escarole; washed and chopped
¼ cup of olive oil plus 3 tbsp
19 oz can of cannellini beans
1 clove of garlic; chopped
¼ cup of parsley; chopped
Chili pepper flakes
Zest of 1 lemon
b. Directions:
In a large sauce pan heat ¼ of cup of olive oil then add chili pepper flakes and garlic
When the garlic sizzles, add the escarole
Sauté the escarole, turning it over constantly until it cooks; add salt to taste
In a separate small pot add the can of beans and their juices; add the additional 3 tbsp of olive oil and salt and pepper to taste; heat until creamy on low heat
Combine the cooked escarole with the beans and the chopped parsley; mix thoroughly
Top with grated lemon zest
