This classic Italian entrée comes together quickly for a hearty and nutrient-dense meal. Serve with cooked farro or barley for a complete dinner. Traditionally, escarole is the leafy green used in this recipe. Escarole is part of the chicory family and has a slightly bitter taste. For best flavor, sauté or add escarole to soups and balance its bitterness with a small amount of acid.
- 1 Tbsp olive oil
- 3 cloves garlic, minced
- Pinch red pepper flakes
- ½ tsp Italian seasoning
- 8 cups stemmed and chopped escarole (can substitute rainbow chard, kale, collard greens)
- 1/4 tsp salt
- 1/4 cup water or vegetable broth
- 2 Tbsp tomato paste
- 1 can (15 oz) cannellini beans, drained and rinsed
- grated Parmesan cheese, for serving (optional)
- Heat the olive oil in a large, deep skillet over medium heat. Add the garlic, red pepper flakes, Italian seasoning and sauté until the garlic is lightly golden, about 20 seconds.
- Add the greens to the pan, along with a pinch of salt. Sauté until the greens are wilted, about 4 minutes. You may need to add the greens in two or three batches, waiting until one batch wilts down before adding the next.
- Stir in the water (or broth), tomato paste and cannellini beans. Cover, and simmer until the greens are tender but still green, about 3 minutes. Remove from heat. Taste; adjust seasonings as desired.
Serve topped with Parmesan cheese or a drizzle of olive oil.