Sauteed Escarole with White beans and tomatoes


Vinci,in Chicago knows how to do Italian right. Here is a delicious and dare I say nutritious dish for both vegetarians ,vegans and those who just love good food.

2 heads(about 3 lbs)escarole

31/2 tablespoons olive oil

3 garlic cloves,chopped

15 fresh basil leaves,thinly sliced

2 fresh plum tomatoes,seeded chopped

1 15 oz cannellini beans,rinsed,drained

Rinse escarole under running water. Drain well. Cut into large pieces. Pat dry with paper towels.

Heat 11/2 tablespoons olive oil olive oil in heavy large Dutch oven over medium high heat. Add garlic and saute until golden,about 2 minutes. Add 1/4 of escarole and saute until just wilted and beginning to brown,about 3 minutes. Using tongs transfer escarole to large bowl. Saute remaining escarole in 3 batches,adding 1 teaspoon olive oil to the pot for each.

Heat remaining 1 tablespoon olive oil in same dutch oven over medium high heat. return all escarole to dutch oven. Add fresh basil,chopped tomatoes and Cannellini and stir until heated through,about 5 minutes. season with salt and freshly ground pepper to taste.Serve.

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