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Escarole and Borlotti Beans

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Escarole and Borlotti Beans

Ingredients for 8 people

2 POUNDS Escarole Washed
1/3 CUP Extra Virgin Olive Oil
2 CLOVES Garlic Minced
15 OUNCES Borlotti Beans Canned Drained (May Substitute Cannellini Beans)
1 Medium Hot Red Pepper

1. CUT escarole into small pieces

2. Blanch in salted water for 4 to 5 minutes or until crisp-tender

3. HEAT olive oil in heavy skillet over medium heat

4. Add garlic and sauté until garlic turns golden yellow

5. STIR in drained beans, red chili pepper and escarole

6. Sauté an additional 4 to 5 minutes or until vegetables are tender

7. Serve immediately