Mediterranean White Beans & Greens
Source: delish.com, modified
Ingredients
• 1/3 cup olive oil
• 6 garlic cloves, finely chopped or minced
• 2 tablespoons tomato paste
• Kosher salt
• 1 1/2 pounds (24 ounces) escarole, washed, patted dry, coarsely chopped
• Can also use kale or spinach
• 1 (28-oz.) pureed tomatoes
• 2 (15-oz.) can cannellini beans, drained, not rinsed
• 1 cup grated parmesan cheese
• 1/4 cup coarsely chopped fresh basil or dried basil
• 1/4 cup coarsely chopped fresh parsley or dried parsley
• 2 tablespoons half and half
Directions
1. In a high-sided 10" skillet over medium-low heat, heat oil. Add garlic and cook, stirring, until fragrant, about 2 minutes. Add tomato paste and cook, stirring constantly, until paste breaks into tiny bits and oil turns red, about 2 minutes more; season with salt.
2. Add escarole; season with salt, if needed. Increase heat to medium and gently stir escarole until it begins to wilt, about 5 minutes. Add pureed tomatoes and continue to cook, stirring occasionally, until liquid is slightly reduced, about 8 minutes. Add beans and cook, stirring occasionally, until sauce thickens and is no longer runny, 20 to 25 minutes.
3. Remove from heat; season with salt. Stir in parmesan, basil, parsley, and half and half until cheese melts.
Want to boost protein? Adding grilled chicken or salmon would be a great choice.
Ingredients
• 1/3 cup olive oil
• 6 garlic cloves, finely chopped or minced
• 2 tablespoons tomato paste
• Kosher salt
• 1 1/2 pounds (24 ounces) escarole, washed, patted dry, coarsely chopped
• Can also use kale or spinach
• 1 (28-oz.) pureed tomatoes
• 2 (15-oz.) can cannellini beans, drained, not rinsed
• 1 cup grated parmesan cheese
• 1/4 cup coarsely chopped fresh basil or dried basil
• 1/4 cup coarsely chopped fresh parsley or dried parsley
• 2 tablespoons half and half
Directions
1. In a high-sided 10" skillet over medium-low heat, heat oil. Add garlic and cook, stirring, until fragrant, about 2 minutes. Add tomato paste and cook, stirring constantly, until paste breaks into tiny bits and oil turns red, about 2 minutes more; season with salt.
2. Add escarole; season with salt, if needed. Increase heat to medium and gently stir escarole until it begins to wilt, about 5 minutes. Add pureed tomatoes and continue to cook, stirring occasionally, until liquid is slightly reduced, about 8 minutes. Add beans and cook, stirring occasionally, until sauce thickens and is no longer runny, 20 to 25 minutes.
3. Remove from heat; season with salt. Stir in parmesan, basil, parsley, and half and half until cheese melts.
Want to boost protein? Adding grilled chicken or salmon would be a great choice.