DeLallo Fall Recipes: Garlic Sautéed Escarole with Cannellini Beans
"A classic Italian dish—greens and beans. We use our meaty, tender Cannellini beans with savory escarole and sauté them together with bold garlic and red pepper flakes. Perfectly hearty, but light enough for the warmer weather...."
INGREDIENTS
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2 large bunches escarole, thick stems removed and chopped into 1-inch strips
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3 tablespoons DeLallo Extra Virgin Olive Oil
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2 cloves garlic, smashed
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1/4 teaspoon crushed red pepper flakes
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3 tablespoons vegetable or chicken broth
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1 (15.5-ounce) can DeLallo Cannellini Beans, drained and rinsed
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DeLallo Natural Coarse Sea Salt
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Freshly ground black pepper
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