Super Filling Cannellini Bean And Escarole Dish Food

SUPER FILLING CANNELLINI BEAN AND ESCAROLE DISH

Steps:

• Heat olive oil in a large saucepan over medium heat, and cook and stir onion and garlic until the garlic turns golden brown and smells toasty, about 6 minutes. Do not let garlic burn. Pour in the cannellini beans, diced tomatoes, and carrots, cover, and bring to a boil. Reduce heat to a simmer, uncover the pot, and allow the mixture to simmer until slightly thickened, 5 to 8 more minutes.
• Stir in the chicken and spinach, bring the mixture back to a boil, and mix in the escarole. Simmer until almost all the liquid is gone, about 10 minutes; turn off the heat, sprinkle with cheese, and cover; allow to stand for another 5 to 10 minutes to melt cheese.

ESCAROLE AND BEANS

Steps:

• Rough chop 6 cloves of garlic. Chop off and discard end of escarole. Cut escarole into 2" ribbons. Clean well to remove grit and dirt by either soaking in water (with multiple water changes) or via a salad spinner.
• In a large pan saute the garlic until golden (approximately 3 minutes) in a 1/4 cup of olive oil over medium heat. To the pan add the cleaned escarole, stir to coat, then add 3 ounces of water and cover.
• After 7 minutes of steaming, remove lid and add a 1/2 tsp of chili flakes and 1 tsp of kosher salt. Give it a stir to thoroughly incorporate and cook for 2 more minutes.
• Add the well drained and rinsed cannellini beans and gently mix them throughout. Cook a couple more minutes until heated through. Taste test and adjust salt or chili flakes if required. Remove escarole and beans from heat and add a healthy drizzle of extra virgin olive oil to finish the dish. Enjoy!

SAUTEED ESCAROLE WITH GARLIC AND CANNELLINI BEANS

Steps:

• In a large skillet start the garlic in cold oil over moderately high heat, stirring, until it is golden. To the skillet add the escarole, and season with salt and pepper, to taste. Saute the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the cannellini beans. Heat through.

SUPER FILLING CANNELLINI BEAN AND ESCAROLE DISH

Steps:

• Heat olive oil in a large saucepan over medium heat, and cook and stir onion and garlic until the garlic turns golden brown and smells toasty, about 6 minutes. Do not let garlic burn. Pour in the cannellini beans, diced tomatoes, and carrots, cover, and bring to a boil. Reduce heat to a simmer, uncover the pot, and allow the mixture to simmer until slightly thickened, 5 to 8 more minutes.
• Stir in the chicken and spinach, bring the mixture back to a boil, and mix in the escarole. Simmer until almost all the liquid is gone, about 10 minutes; turn off the heat, sprinkle with cheese, and cover; allow to stand for another 5 to 10 minutes to melt cheese.