Sautéed Escarole And Beans

Ingredients

2 large bunches of escarole
Extra virgin olive oil
2 cans cannellini beans - drained
1 cup white wine
1 pint cherry tomatoes
1- 8 oz can tomato sauce
1 tsp Salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
4 garlic cloves chopped

Directions

1 Cut the bottom part of the escarole bunch off. Clean escarole in water, removing all the dirt and sand from leaves.

2 Dry well and chop the escarole leaves.

3 In a large skillet, cover the bottom with olive oil, add chopped garlic, salt, pepper, and red pepper. Let sauté. When garlic is golden brown add the escarole and sauté leaves till wilted.

4 Add 2 cans cannellini beans drained, cherry tomatoes, tomato sauce, white wine, chicken bouillon cube. Mix well

5 Taste and add more seasonings if necessary.

6 Let it simmer approximately 15 minutes.

Serve hot with grated cheese and warm crostini’s