Eosinophilic Esophagitis Friendly Italian Escarole and White Beans
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 1 large head escarole (about 1 lb), cored and cut into 2-inch pieces
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 ½ cups low-sodium chicken broth
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 1–2 tbsp extra-virgin olive oil, for drizzling (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is golden at the edges and fragrant, about 2 minutes. Watch closely, as the garlic can brown quickly.
- 2
Add the escarole in large handfuls, turning with tongs or a wooden spoon to coat in the oil. Cook, stirring occasionally, until all the escarole has wilted down and is bright green, about 4–5 minutes.
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