Tasty Recipes Greens and Beans

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Greens and Beans

"We serve this along with steak and a baked potato. You can drizzle some extra-virgin olive oil on top before serving. Serve with crusty Italian bread. Navy beans work in this, also."

Ingredients :

• 1 teaspoon salt
• 2 heads escarole, cut into 2-inch pieces
• 1/4 cup olive oil
• 3 cloves garlic, pressed
• 1 teaspoon salt, or more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 tablespoon Parmesan cheese, or to taste (optional)

Instructions :

Prep : 15M	Cook : 8M	Ready in : 30M

• Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
• Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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