Low Iodine Italian Escarole and White Beans

Total time35 min

Prep time10 min

Cook time25 min

Low Iodine Italian Escarole and White Beans

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Ingredients

4 servings

3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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
Chef's tip
Choose canned cannellini beans; drain and rinse if the recipe calls for it.
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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