Beans And Greens

1. 1

   Wash the escarole until water is clear.

2. 2

   Break into small pieces. Add to boiling water. Cook until soft. Drain.

3. 3

   If using white kidney beans, soak overnight, drain and add fresh water. Cook 1 1/2 hours and drain.

4. 4

   In a Dutch oven pan, saute the garlic cloves in the olive oil.

5. 5

   Add beans and greens.

6. 6

   Season with salt, pepper and garlic powder.

7. 7

   Add vegetable broth as desired (if you feel it needs more liquid).

8. 8

   Cover and cook 20 to 30 minutes on low heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.