ESCAROLE & BEANS

Served over whole grain toast, GF bread, Paleo bread or GF pasta, this is an all time favorite. Super delicious and simple. Even delicious cold. Serve with raw cold pressed extra virgin olive oil and nutritional yeast….I LOVE THIS DISH.

White Beans with Escarole (Scarole & Beans)

1 bunch escarole, washed, trimmed, and torn into bite size pieces

3 cloves garlic, minced

2c cooked white beans or 1 can (cannellini or baby lima beans)

1/4t cayenne pepper flakes

1/4t ground black pepper

3T extra virgin olive oil

1/2c water

1/2t salt or to taste

In a large sauté pan, add 2T of the olive oil and sauté ½ of the garlic until golden and soft. Add the 1/4t of the salt, black and red pepper, and then add the escarole. With a fork or a pair of tongs, move the escarole around the pan cooking the escarole until wilted and tender, about 3-5 minutes. Remove the escarole from the pan, pouring any cooking juices into a small bowl and set both aside.

In the same pan, add the remaining olive oil and sauté the last of the garlic. Add the beans and sauté for a minute or so before adding the water. Stir the reserved liquid in, bring the beans to a boil and then reduce the heat and simmer partially covered for 10-11 minutes. In the last 5 minutes of cooking, add the escarole and cook without a cover, stirring occasionally. Put the lid back on and turn off the heat, steaming for 1-2 minutes before serving

Adjust the seasonings before serving. Serve over rice, quinoa, pasta, or toast.