Escarole & Beans

Ingredients

• 3 tablespoons olive oil, divided
• 1 large head escarole, chopped into thin ribbons
• salt and pepper to taste
• 1/4 teaspoon crushed red pepper flakes
• 1 clove garlic, minced
• 1 (16 ounce) can white cannellini beans, undrained
• 3 sprigs fresh parsley, chopped
• grated parmesan cheese

Directions

1. 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 8-10 minutes.  Remove from skillet and place in a bowl.
2. In now empty skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Saute for 2 minutes. Pour in beans with juices, and simmer until creamy, about 8 minutes. Stir in escarole and parsley; simmer 10 minutes more. Stir in a sprinkle of parmesan cheese just before serving.

Adapted from allrecipes.com

Makes 2 side dish servings.