Escarole and Bean Skillet

Name: Escarole and Bean Skillet
Total time: 25 min
Yield: 2
Ingredients: 2 slices bacon; 1 tbsp olive oil; 1 head escarole, coarsely chopped; 2 cloves garlic, minced; 1 (15.5 oz) can cannellini beans, rinsed and drained; 1 (15 oz) can chicken broth; 1/4 tsp crushed red pepper flakes; 2 tbsp grated Parmesan cheese

Savor this Italian-inspired escarole and bean dish with a touch of spice. The skillet method ensures the perfect balance of flavors and textures.

Recipe Info

Prep Time

25 min

Difficulty

Easy

Servings

Nutrition

calories228calories

carbohydrates22g

fat11g

protein10g

Side Dish Italian-American

Ingredients

2 slices bacon

1 tbsp olive oil

1 head escarole, coarsely chopped

2 cloves garlic, minced

1 (15.5 oz) can cannellini beans, rinsed and drained

1 (15 oz) can chicken broth

1/4 tsp crushed red pepper flakes

2 tbsp grated Parmesan cheese

Directions

Cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp, 7 to 8 minutes. Drain on paper towels; crumble when cool. Reserve drippings in skillet.

Add olive oil to drippings; heat 1 minute. Add escarole; cook and stir for 3 to 4 minutes. Add garlic; cook until fragrant, about 1 minute.

Add beans and chicken broth; season with red pepper flakes. Simmer for 5 to 7 minutes. Serve in bowls; top with crumbled bacon and Parmesan cheese.