Escarole & Bean Sauté

Name: Escarole & Bean Sauté
Ingredients: 2 teaspoons extra-virgin olive oil; 1 (1-pound) bag chopped escarole; 1/4 cup water; 4 teaspoons minced fresh garlic; 1/2 teaspoon crushed red pepper; 1/4 teaspoon salt; 1 (15-ounce) can cannellini beans, rinsed and drained; 1 teaspoon grated lemon rind; 2 teaspoons lemon juice; 1/4 teaspoon black pepper

10 ingredients

1 steps

Ingredients

2 teaspoons extra-virgin olive oil
1 (1-pound) bag chopped escarole
1/4 cup water
4 teaspoons minced fresh garlic
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1 (15-ounce) can cannellini beans, rinsed and drained
1 teaspoon grated lemon rind
2 teaspoons lemon juice
1/4 teaspoon black pepper

Directions

1

Heat oil in a Dutch oven over medium-high heat. Gradually add escarole, and cook 1 minute. Add water; cover. Cook for 30 seconds, and uncover. Add garlic, crushed red pepper, salt, and beans. Cook for 2 minutes. Add lemon rind, lemon juice, and black pepper.