This is a delicious protein-rich, favorite of mine, especially during the fall and winter. I can make it either more like a soup by adding additional broth or serve it as a vegetarian main or side dish. 

 

 

Ingredients:

  • 1 Head (or packaged) Escarole, washed
  • 1 can Cannellini Beans, drained
  • Low Sodium Chicken or Vegetable Stock
  • 2-3 cloves Garlic, minced (more if you like it more garlic-y)
  • Pinch of Red Pepper flakes
  • 3T Olive Oil
  • Nutritional Yeast*** or Parmesan Cheese for top

 

Directions:

Using a sauté pan, heat red pepper flakes on the stove top.  Add minced garlic and watch for it to turn golden and fragrant, being careful not to let it burn.  Add escarole and sauté to wilt, then add chicken stock to about ¼ the way up the pan (again, you will want more for a soupier dish). Mix to let the flavors combine then add the beans, cover and bring to a boil.

Before serving, sprinkle with Nutritional Yeast or Parmesan Cheese for added flavor.

 

Notes:

*This dish also works well with served with organic chicken or sausage.

**quantity depends on whether you prefer it like a soup or not

*** Nutritional Yeast (aka “Nooch”) is a vegetarian option to add cheese-like flavor to a dairy-free dish. It is full of B vitamins and is very flavorful. Don’t let the name fool you. 🙂

 

 

Debbie Janoff, CINHC, AADP
Wholey Fit Nutrition, LLC
info@wholeyfitnutrition.com

 

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