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Garlic, Extra Virgin Olive Oil, Small White Beans and Escarole

Do you get tired of eating meat? We do. Here’s a dish that’s inexpensive, easy to make and delicious, especially if you use very fresh escarole and good quality oil and beans.

Garlic, Extra Virgin Olive Oil, Small White Beans

and Escarole

The Basics:

  • 1 medium head escarole, cleaned and cut into strips about one inch wide
  • 1 15 ounce can small white beans, rinsed and drained well
  • Extra virgin olive oil
  • 4 to 6 garlic cloves, minced or crushed
  • Salt
  • Freshly ground black pepper

escarole and beansTrim escarole, discarding any damaged leaves.

Place it in a large pot or bowl and cover with cold water. Using your hand, move escarole around until you can’t feel any sand on the leaves.

Leave escarole in the water undisturbed for about 10 minutes. This allows the sand in the water to sink to the bottom.

Gently lift escarole out of the water and place it in a colander to drain, shaking off as much water as possible.

Spread escarole on paper towels to dry for a few minutes.

Swirl about 1/4 cup olive oil in a very large fry pan.

Cook the garlic on medium heat about 1 minute.

Just as garlic begins to change color, add escarole by large handfuls to combine.

Add beans and salt and pepper, as desired.

Turning the ingredients often, cook about 2 minutes. Add oil if dish seems dry.

Continue to cook uncovered just until done and serve.

Note: Use quality ingredients. Every flavor counts in this simple recipe.

One Response to “Garlic, Extra Virgin Olive Oil, Small White Beans and Escarole”

  1. We love simple, clean veggie delights like this. Gotta try this one soon.

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