Recipes – Greens and Beans
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)
- 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.
- 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.