Escarole and Beans

Ingredients and Weight:

• 2 bunches escarole, washed and chopped (about 1 pound)
• 1 onion, chopped (about 1 cup)
• 4 garlic cloves, minced
• 1 tablespoon olive oil
• 2 cans (15 ounces each) white beans, rinsed and drained
• 1 cup chicken broth
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute more.
3. Add escarole and stir to combine. Cook until wilted, about 5 minutes.
4. Stir in white beans, chicken broth, and bring to a boil.
5. Reduce heat and simmer for 15 minutes, or until heated through.
6. Stir in Parmesan cheese and season with salt and pepper to taste.

Nutritional Information:

Per serving (1/8 of the recipe):

• Calories: 220
• Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 320mg
• Carbohydrates: 30g
• Fiber: 10g
• Sugar: 5g
• Protein: 12g

Dish Characteristics:

• Warm and comforting
• Fresh and herbaceous
• Rich and flavorful

User Comments:

• "This is a delicious and satisfying dish that is perfect for a cold winter night."
• "I love the combination of escarole and beans, and the Parmesan cheese adds a nice touch of richness."
• "This dish is easy to make and is a great way to get your greens."
• "I highly recommend this dish to anyone looking for a healthy and flavorful meal."
• "I would definitely make this dish again!"

Special Precautions and Tips:

• To make this dish vegan, use vegetable broth instead of chicken broth and omit the Parmesan cheese.
• If you can't find escarole, you can substitute another leafy green, such as spinach or kale.
• This dish can be served as a side or a main course. It pairs well with grilled chicken or fish.