This is a quick and easy week night meal. Escarole and white bean combo is commonly used in a soup with sausage. Adding garlic and oregano and serving over pasta tastes great and is filling. A simple inexpensive way to get added fiber and greens into your meal, works with any pasta variety you prefer.
1/2 pound large pasta (I used GF penne)
6 tablespoons olive oil
6 medium cloves garlic, minced
1 large head escarole, wilted outer leaves removed
2 teaspoons minced fresh oregano or 1 teaspoon dried
Salt and pepper
1 can white cannellini beans
Cook pasta according to package directions.
Rinse and cut escarole leaves crosswise into 1/2 inch strips. Heat oil with garlic over low heat in a large sauté pan. Add greens, increase heat to medium-high and sauté until completely wilted, 4 to 5 minutes.
Add 3/4 cup water, oregano, and salt and pepper to taste; cover and simmer to cook, about 5 minutes. Add beans; cover and simmer to blend flavors, 3 to 4 minutes. Toss immediately with cooked pasta and serve.
Recipe and photo by Michelle