Sautéed Escarole With Cannellini Beans Recipe

About this recipe

A hearty and flavorful vegan dish featuring tender escarole and creamy cannellini beans, perfect for a satisfying dinner. This simple recipe is ideal for those seeking a wholesome, plant-based meal.

Ingredients

• 100 g Kale Leaf
• 100 g Garlic - Single Clove
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 460 ml Bertolli Dress & Drizz Extra Virgin Olive Oil
• 50 g Catch Black Pepper Grinder

Instructions

1. 1. Remove the core from the kale leaf and wash the leaves thoroughly under cold water until clean.
2. 2. Discard any discolored or tough outer leaves. Place the kale leaf in a large pot and sprinkle with 1 tsp of Tata Salt.
3. 3. Cover the kale leaf with water and bring to a boil over high heat. Reduce the heat and simmer gently for 8-10 minutes until tender.
4. 4. Drain the kale leaf and set it aside.
5. 5. In the same pot, heat 3 tbsp of Bertolli Dress & Drizz Extra Virgin Olive Oil over medium heat. Add 1 minced clove of garlic and sauté for 3 minutes until fragrant.
6. 6. Simmer for 5 minutes, stirring occasionally.
7. 7. Add the cooked kale leaf back to the pot and toss to combine with the garlic.
8. 8. Season with additional Tata Salt and freshly ground black pepper to taste.
9. 9. Cook for another 2 minutes to allow the flavors to meld, then serve warm.