Garbanzo Beans With Escarole And Fennel

1. 1

   In a large nonstick skillet, heat olive oil over medium heat. Add red onion, fennel, garlic and hot pepper.

2. 2

   Cook and stir until vegetables are soft, 3-4 minutes.

3. 3

   Add escarole, cover, and cook over medium-low heat until escarole is wilted, 5-6 minutes.

4. 4

   Add garbanzo beans and salt; stir to combine. Cook, covered, until garbanzos are heated through, about 2 minutes.

5. 5

   Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.