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

• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 100 G Jumbo Garlic 100g
• - Cannellini Beans
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• 200G Natoora Organic British Green Kale
• - Tata Salt

Instructions

1. 1. Remove the core from the escarole and wash the leaves thoroughly under cold water until clean.
2. 2. Discard any discolored or tough outer leaves. Place the escarole in a large pot and sprinkle with 1 tsp of salt.
3. 3. Cover the escarole 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 escarole and set it aside.
5. 5. In the same pot, heat 3 tbsp of olive oil over medium heat. Add 2 minced cloves of garlic and sauté for 3 minutes until fragrant.
6. 6. Stir in 1 can (400 g) of drained and rinsed cannellini beans. Simmer for 5 minutes, stirring occasionally.
7. 7. Add the cooked escarole back to the pot and toss to combine with the beans and garlic.
8. 8. Season with additional salt and freshly ground black pepper to taste.
9. 9. Cook for another 2 minutes to allow the flavors to meld, then serve warm.