top of page

Escarole with Caper & White Beans


Prep time:                     5 minutes

Cooking time:          13 minutes

Yields:                              2 people



1 head escarole
1 tbsp olive oil
6 cloves garlic chopped
1/4 tsp red pepper flakes
1/3 cup capers with some brine
1 cup cooked small white beans (navy or great northern)
Lemon wedges for serving



Preheat a large pan over medium heat. Saute the garlic in the olive oil for about 3 minutes, until just starting to brown. Add the red pepper flakes and cook long enough to soften (a few seconds). Add the escarole and salt to taste, and use tongs to toss until it begins to wilt and release moisture. Add the capers and beans, and cook just until heated through, about 3 more minutes. Serve with lemon wedges.

Notes:            You can also sprinkle on a bit of nutritional yeast. 

Credit:           Veganomican

bottom of page