Recipe Details
Ingredients
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3tablespoonsolive oil, divided
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2large headsescarole
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salt and pepper to taste
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¼teaspooncrushed red pepper flakes
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1clovegarlic, minced
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2(16 ounce) canscannellini beans, undrained
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3sprigsfresh parsley, chopped
Cooking Directions
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Gather all ingredients.
Dotdash Meredith Food Studios
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Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
Dotdash Meredith Food Studios
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Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat; stir in garlic. Pour in beans with juice and simmer until creamy, about 10 minutes.
Dotdash Meredith Food Studios
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Stir in escarole and parsley; simmer 10 minutes more.
Dotdash Meredith Food Studios
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories322 | |
| % Daily Value * | |
| Total Fat 12g |
15% |
| Saturated Fat 2g |
8% |
| Sodium 543mg |
24% |
| Total Carbohydrate 43g |
16% |
| Dietary Fiber 19g |
67% |
| Total Sugars 1g |
|
| Protein 13g |
26% |
| Vitamin C 48mg |
53% |
| Calcium 256mg |
20% |
| Iron 7mg |
39% |
| Potassium 1065mg |
23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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