2 tsp. olive oil
\n2 medium chopped onions
\n1 bunch coarsely chopped escarole
\n3 cloves minced garlic
\n1\/2 tsp. each salt and freshly ground pepper
\n1 (15- to 19-ounce) can rinsed and drained cannellini beans
\n1 (14 1\/2-ounce) can chopped tomatoes<\/p>\n
In a medium nonstick skillet, heat oil over medium. Add onions and cook 8 minutes or until softened; stir occasionally. Add escarole, garlic, salt and pepper; cook 3 minutes or until escarole is wilted. Stir in beans and tomatoes with juice; bring to boil. Cover, reduce heat to low, and cook 10 minutes or until flavors are blended.<\/p>\n
Yield: 4 servings
\nCalories: 178
\nFat: 3g
\nFiber: 11g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 tsp. olive oil 2 medium chopped onions 1 bunch coarsely chopped escarole 3 cloves minced garlic 1\/2 tsp. each salt and freshly ground pepper 1 (15- to 19-ounce) can rinsed and drained cannellini beans 1 (14 1\/2-ounce) can chopped tomatoes In a medium nonstick skillet, heat oil over medium. Add onions and cook 8 minutes or until softened; stir occasionally. Add escarole, garlic, salt and pepper; cook 3 minutes or until escarole is wilted. Stir in beans and tomatoes…<\/p>\n