Makes 4 servings
2 Tablespoons olive oil
1 large head escarole, trimmed and coarsely chopped
½ cup low-sodium vegetable stock, plus more as needed
1 15-ounce can cannellini beans, drained and rinsed
¼ cup grated Parmesan cheese
Salt and pepper
2 cloves garlic, minced
A longer cook time and dusting of rich, salty Parmesan cheese takes this Italian green from tough and bitter to melt-in-your-mouth delicious.
In a large, wide-bottomed skillet, warm the olive oil over medium-low heat. Add the garlic and cook 1 to 2 minutes, or until fragrant.
Turn up the heat to medium and add about half of the escarole to the pan along with a pinch of salt. Cook, tossing a few times, until the escarole begins to wilt, about a minute. Add the vegetable stock, the rest of the escarole, and another pinch of salt. Stir for another minute or two until the escarole begins to cook down, then add the beans.
Cover the pan, turn the heat to medium-low, and allow the escarole to cook down and soften completely, about 15 minutes, stirring once or twice. If the pan begins to look dry, add a bit more vegetable stock or water.
Taste for seasoning before transferring the escarole and beans to a serving plate. Top with the cheese and serve.
Carbohydrates: 25 g
Fat: 9 g
Protein: 11 g
Fiber: 6 g