Beans and Greens

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor without dairy.

Rinse cannellini beans to remove sodium solution and set aside.

Chop 4 cloves of garlic and set aside.

Trim the ends of the escarole, removing bruised or soft outer leaves.

Chop escarole into ribbons and clean it using a salad spinner or by soaking in ice water.

Heat olive oil in a large skillet over medium-low heat.

Add chopped garlic and sauté until lightly golden, about 30 seconds.

Add red pepper flakes to the garlic and sauté for another 30 seconds.

Add rinsed escarole to the skillet, coating it with olive oil.

Add about 3 ounces of water to the skillet and cover to steam for about 5 minutes, checking for tenderness.

After steaming, taste the escarole and adjust cooking time if necessary.

Add salt to taste and then add the cannellini beans, mixing well.

Taste the mixture and adjust seasoning with salt, black pepper, and red pepper flakes as needed.

Finish the dish with a drizzle of high-quality olive oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens