SAUTEED ESCAROLE RECIPES

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SAUTEED ESCAROLE WITH GARLIC AND CANNELLINI BEANS RECIPE ...



Sauteed Escarole with Garlic and Cannellini Beans Recipe ... image

Provided by Food Network

Categories     side-dish

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 4

2 garlic cloves, sliced
4 tablespoons olive oil
2 pounds escarole, trimmed, cut into bite-size pieces, rinsed well, and spun dry
1 can cannellini beans, rinsed and drained

Steps:

  • In a large skillet start the garlic in cold oil over moderately high heat, stirring, until it is golden. To the skillet add the escarole, and season with salt and pepper, to taste. Saute the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the cannellini beans. Heat through.

OLD WORLD ESCAROLE AND BEANS RECIPE | ALLRECIPES



Old World Escarole and Beans Recipe | Allrecipes image

After searching high and low for a soupy escarole and beans recipe, I finally created my own version. It tastes just like the appetizer I order at one of my favorite Italian restaurants in New York. It has a soupy consistency so best served in a bowl with a crusty bread for dipping. My husband asks me to make this every week. I promise you will love this recipe. The cooking technique removes the bitterness from the escarole while maintaining the firmness of the beans.

Provided by MissyPorkChop

Categories     Bean and Pea Side Dishes

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 8

2 slices bacon
1 tablespoon olive oil
1 head escarole, coarsely chopped
2 cloves garlic, pressed
1 (15 ounce) can chicken broth
1 (15.5 ounce) can cannellini beans, rinsed and drained
⅛ teaspoon crushed red pepper flakes
2 tablespoons grated Parmesan cheese

Steps:

  • Place bacon in a large skillet over medium-high heat. Cook until crisp, 7 to 8 minutes. Remove the bacon and reserve the drippings in the pan. Add olive oil to the drippings and heat for 1 minute. Add the escarole; cook and stir for 3 to 4 minutes. Stir in the garlic, and continue cooking and stirring until fragrant, about 1 minute. Pour in the chicken broth and beans, and season with red pepper flakes. Simmer for 5 to 7 minutes. Ladle into bowls to serve and top with the crumbled bacon and Parmesan cheese.

Nutrition Facts : Calories 227.6 calories, CarbohydrateContent 22 g, CholesterolContent 14.4 mg, FatContent 11.4 g, FiberContent 9.5 g, ProteinContent 9.5 g, SaturatedFatContent 3.1 g, SodiumContent 927.1 mg, SugarContent 1 g

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