This ready-in-no-time dish is often a huge surprise to those who think they don't like sauteed greens. If you can't find escarole, substitute another fresh, slightly bitter vegetable, like kale or collard greens.
Credit: Kathy Gunst with the editors of Parenting magazine
- 2 tablespoons olive oil
- 3 small cloves (or 1 large) garlic, minced
- 1 bunch escarole
- 1 (15-ounce) can white beans
- 2 cups chopped tomatoes
Heat the olive oil in a saute pan over high heat; once hot, add the garlic and escarole and stir. Once the escarole has wilted, add the beans and tomatoes. Continue stirring while reducing the heat to medium-low, and simmer for approximately 8 minutes, or until the tomatoes have formed a sauce. Serve over rice or pasta.
A saute pan has a wide, flat bottom and straighter sides than a regular skillet. Shop for a saute pan.
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