Scarole And Beans Recipe

Ingredients

15 ounces (about 9 cups) fresh chopped escarole

1 tablespoon raw cashew butter

1 medium onion, sliced

2 cloves garlic, minced

1/4 cup vegetable broth, low sodium or no salt added

1 1/2 cups cooked cannellini beans or 1 (15 ounce can) low sodium or no salt added, undrained

1/8 teaspoon red pepper flakes, if desired

Preparation

Blanch escarole 1 minute in large pot of boiling water. Drain and squeeze out excess liquid.

Heat 1/8 cup water in a large skillet and water saute onion and garlic until tender. Whisk in cashew butter. Add escarole, cook for 1 minute. Add broth, cooked beans or undrained canned beans and hot pepper flakes and simmer covered for 5 minutes.