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Ingredients
- 4 c. liquid removed cooked Roman beans or possibly cannellini, (two 16-oz cans) juice of 1/2 lemon, or possibly to taste salt and grnd black pepper to taste
- 1/4 tsp crushed red pepper flakes, (optional) GREENS
- 1 lrg head curly endive or possibly escarole, (about 1 lb)
- 2 Tbsp. extra virgin olive oil
- 4 x cloves garlic, chopped salt and grnd black pepper to taste extra-virgin extra virgin olive oil, (optional)
Directions
- Using a potato masher or possibly a large slotted spoon, slightly mash the beans till they hold together. Stir in the lemon juice, salt, and pepper to taste. If you plan to serve the dish at room temperature, set it aside. If you plan to serve it warm, gently heat the beans in a covered saucepan on low heat, using a heat diffuser or possibly a double boiler if necessary to prevent sticking.
- Wash the greens and chop them into small pcs. In a large skillet or possibly wok, heat the extra virgin olive oil and garlic on medium heat till the garlic is just turning golden brown. Add in the greens. You may have to wait for the first greens in the pan to wilt before you can add in the rest. Raise the heat and cook, stirring frequently, till all of the greens are wilted and bright green. Add in salt and pepper to taste.
- Serve the beans and greens side by side in a serving bowl, or possibly make a nest of the greens and mound the beans in the center. Drizzle the top with extra-virgin extra virgin olive oil, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 296g | |
| Recipe makes 4 servings | |
| Calories 323 | |
| Calories from Fat 68 | 21% |
| Total Fat 7.8g | 10% |
| Saturated Fat 1.2g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 27mg | 1% |
| Potassium 1042mg | 30% |
| Total Carbs 47.86g | 13% |
| Dietary Fiber 21.2g | 71% |
| Sugars 0.31g | 0% |
| Protein 18.08g | 29% |
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