Garlicky Escarole With White Beans
Garlicky Escarole With White Beans
This Mediterranean-inspired side dish would also be delightful served on top of toasted Italian bread as an appetizer.
Instructies
8 Side-Dish Servings
- Heat 1 tablespoon extra-virgin olive oil in 12-inch skillet over medium heat.
- Add 2 finely chopped garlic cloves and ¼ teaspoon crushed red pepper.
- Cook 1 minute, stirring.
- Add 2 heads chopped escarole and ⅛ teaspoon each salt and ground black pepper.
- Cook 3 to 4 minutes or until wilted, stirring and tossing.
- Stir in 1 can (14½ ounces) cannellini beans, rinsed and drained, and 1 tablespoon capers, drained and chopped.
- Cook 2 minutes.
