Thursday, January 17, 2013


Perfect for a side dish or an appetizer and a great way to eat some healthy greens. Be sure to serve with a side of toasted bread to sop up they yummy garlic sauce!
15 oz can of cannellini beans or navy beans
1 small head of fresh escarole
3 cloves of garlic, minced
1/4 cup chicken broth
1/8 teaspoon nutmeg
1/4 cup parmesan cheese
red pepper flakes (add at your liking- more or less if you like it spicy)
extra virgin olive oil

-Separate and wash the head of escarole.
-Roughly chop the escarole and set aside.
-In a large pot over medium low heat, warm 1 tablespoon of olive oil.
-Add garlic and cook for 5 minutes until soft, but not browned!
-Add the can of beans (do not drain/rinse!) to the pot and stir.
-Add chicken broth and chopped escarole to the pot.
-Mix contents and cover with a tight fitting lid.
-Let cook until greens are wilted and tender and mixture is creamy, about 10-15 minutes.
-Add in nutmeg, cheese, and red pepper flakes and stir until combined.

This recipe was inspired by a delicious Beans and Greens appetizer I used out to eat at a nearby Italian restaurant.

-Frozen spinach tastes just as yummy when used in place of escarole.
-Want to add more creaminess to the dish? Toss in a few tablespoons of cream cheese or a few triangles of laughing cow cheese.
-If you wish to drain/rinse the beans (for less sodium) just add a few more splashes of broth and some cream cheese/laughing cow cheese triangles.

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