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Escarole n' Beans


  • 2 heads escarole
  • 1/4 cup olive oil
  • 4 cloves garlic, chopped
  • 2 cans cannellini beans
  • 1/2 teaspoon hot red crushed pepper
  • Salt & pepper to taste


Cut bottom core off escarole and rinse leaves well. Place escarole leaves in a large pot adding 3 cups of water and steam until leaves are tender. Drain in colander and set aside. Place olive oil and garlic in pot and sauté garlic until golden brown. Add remaining ingredients and escarole into pot and stir. Heat thoroughly.

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