Escarole with Cannelloni Beans
When faced with escarole, which I’m not overly fond of, I had to become creative. I threw this together, and surprise! I loved it! You can use any greens in the recipe. For an easy entrée, add a little more stock to the mix when cooking and toss it with pasta when done.
1 tablespoon olive oil
3 garlic scapes, or 1 garlic clove, minced
1 head escarole, washed well, and torn into pieces
½ teaspoon salt
1 15oz can or 1½ cups cooked cannelloni beans, rinsed and drained
Dash red pepper flakes
⅓ cup broth
Grated Romano cheese
Over medium heat, heat oil in medium frying pan to hot but not smoking. Add garlic scapes, stir to coat, then cook for 1 minute stirring occasionally until they just begin to brown.
Add escarole and salt, cook and stir continuously until dark green and wilted – approximately 2 minutes.
Add cannelloni beans, broth, red pepper flakes. Cook down until liquid is almost all evaporated.
Pour into serving bowl, and sprinkle with freshly grated Romano cheese.