From "Fabulicious!: Fast & Fit"
156 calories, 4 g fat, 9 g fiber,
9 g protein per serving
If you’ve never had escarole, this
is the place to start! While it starts as a leafy, green lettuce, it cooks down
tender and sweet in this creamy dish. It’s another recipe that easily makes a
lot, and makes for great, time-saving leftovers the next day (turn it into soup
by adding broth, chopped tomatoes, and a little prosciutto). Escarole is very
sandy, so wash it really well in a couple changes of water before using.
Makes 8 servings
2 heads escarole
2 tablespoons extra-virgin olive
2 garlic cloves, thickly sliced
1 medium onion, chopped
2 (15-ounce) cans cannellini beans,
with their juices
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1. Core the escarole and coarsely
chop the leaves. In batches, add the escarole to a large bowl of cold water and
agitate well to loosen the dirt. Lift the escarole out of the water, leaving
the dirt in the bottom of the bowl, and transfer to another bowl. Do not dry
2. Bring a large pot of salted
water to a boil over high heat. Stir in the escarole and cook for 5 minutes.
This removes some of its bitterness. Drain well.
3. Heat the oil in a large saucepan
over medium heat. Add the onion and garlic and cook, stirring occasionally,
until tender, about 5 minutes. Add the escarole and the undrained beans. Season
with the salt. Cover and cook, stirring often, to blend the flavors, about 10
minutes. Stir in the red pepper flakes. Serve hot.