DELALLO FALL RECIPES: GARLIC SAUTéED ESCAROLE WITH CANNELLINI BEANS

DeLallo Fall Recipes: Garlic Sautéed Escarole with Cannellini Beans image

Provided by @MakeItYours

Number Of Ingredients 8

2 large bunches escarole, thick stems removed and chopped into 1-inch strips
3 tablespoons DeLallo Extra Virgin Olive Oil
2 cloves garlic, smashed
1/4 teaspoon crushed red pepper flakes
3 tablespoons vegetable or chicken broth
1 (15.5-ounce) can DeLallo Cannellini Beans, drained and rinsed
DeLallo Natural Coarse Sea Salt
Freshly ground black pepper

Steps:

Bring a saucepan of salted water to a boil. Once boiling, blanch escarole by allowing to boil for 2 to 3 minutes per bunch, until bright colored.
Heat olive oil over a medium-high setting until oil becomes hot, about 2 minutes. Add smashed garlic and red pepper. Sauté to infuse oil until garlic turns golden brown, about 3 minutes. Stir in escarole and add broth. Cover with a lid and cook together for about 10 minutes. Add beans, stirring to combine. Cook for another 2 minutes.
Salt and pepper to taste.

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