courtesy of Allrecipes
This is a creamy concoction of escarole, beans, and pine nuts. It's rich, and delicious! It's also best served with warm crusty bread.Ingredients
2 tablespoons olive oil, divided
1 tablespoon lemon juice
1 large head of escarole
salt and pepper to taste
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
1 16oz can cannellini beans, undrained
2 sprigs fresh parsley, chopped
(I think it would also be fabulous with a few pieces of chopped fresh rosemary)
1/4 cup toasted Pine nutsMethod
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
- Toast the pine nuts in a dry skillet over medium heat, tossing them often until they\'re light brown in spots, 2-4 minutes.
- In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.