Sauted escarole with garlic and cannellini beans
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Garlic cloves; sliced | |
| 4 | tablespoons | Olive oil |
| 2 | pounds | Escarole; trimmed, cut into |
| ; bite-size pieces, | ||
| ; rinsed well, and | ||
| ; spun dry | ||
| 1 | can | Cannellili beans; rinsed and drained |
Directions
In a large skillet start the garlic in cold oil over moderately high heat, stirring, until it is golden. To the skillet add the escarole, salt and pepper to taste. Saut‚ the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the cannellini beans. Heat through.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 668 Calories (kcal); 56g Total Fat; (68% calories from fat); 19g Protein; 38g Carbohydrate; 0mg Cholesterol; 201mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7½ Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9401 Converted by MM_Buster v2.0n.