Greens and Beans

cannellini beans

🥗Healthier: navy beans

💰Cheaper: pinto beans

Pinto beans are often less expensive and provide a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a lower-calorie, dairy-free option.

Clean the escro by cutting off the root end and roughly chopping it into squares.

Fill a sink with water, add the escro, and lift it out to remove dirt.

Drain the escro in a colander.

Boil the escro for about 5 minutes.

Drain the escro again, ensuring it's somewhat dry before adding to the sauté pan.

Chop and smash 6 cloves of garlic, clearing the blade of the knife as needed.

Heat 1/2 cup of extra virgin olive oil in a sauté pan over medium heat.

Add the minced garlic to the oil once it's heated, avoiding browning the garlic.

Add chicken stock to the pan for creaminess once the beans are added.

Drain and rinse 2 cans of cannellini beans, then add them to the sauté pan.

Add crushed red pepper flakes to the mixture according to taste.

Finish the dish with a bit of butter to thicken the sauce.

Plate the finished product, optionally serving over spaghetti or with chicken or Italian sausage.

Top with shredded asiago cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens