A yummy dish with beans. Remember that beans can be eaten twice a week.

Beans and Greens

1 teaspoon  sea salt

2 heads escarole, cut into 2-inch pieces

1/4 cup olive oil – less if you are a slow oxidizer  use water or stock with a little oil

3 cloves garlic, pressed

1 teaspoon sea salt, or more to taste

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes

2 cups of cannellini beans, or beans of your choice, cooked, drained and rinsed

1 tablespoon Parmesan cheese, or to taste (optional)

Directions

  1. Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
  2. Pour olive oil and stock, if needed, into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.