|Nothing more satisfying to me around the holidays than a low-cal healthy side dish. We are talking about 130 calories for a cup of the escarole and beans. I did enjoy it with a little grated Parmeasan-Reggiano. Maybe just a few more calories!|
|A tip from the chef~while blanching the escarole is not necessary, it is recommended; blanching the greens makes them more vibrant in color and takes away the bitterness.|
|This recipe serves 4 and takes about 15 minute to prepare. |
1T. of olive oil.
1 clove of minced garlic.
1/2 C. of vegetable culinary stock.
1 can of Cannellini Beans, do not drain.
Blanch the escarole for 1 minute in a large pot of boiling water. Salt the water to your liking. I find I need a little more salt than normal when cooking greens. Drain and gently squeeze any water from greens.( I just press a large spoon again the greens in the strainer.)
Add the oil and garlic to a large skillit. Keep stirring for 1 minute.
Add the escarole, cook a bit longer while stirring. Sometimes the stems are larger on the greens and need to cook more.
Add the stock and beans. Simmer covered for 5 minutes.