Photo: Mike Kenneally
Greens and Beans
9 ingredients
15 min + 15 min
8 servings
openrecipes
"We serve this along with steak and a baked potato. You can drizzle some extra-virgin olive oil on top before serving. Serve with crusty Italian bread. Navy beans work in this, also."
Estimated Nutrition (whole recipe, rough)
247
Calories
11g
Protein
21g
Fat
5g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Cannellini Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 teaspoon salt
- 2 heads escarole, cut into 2-inch pieces
- 1/4 cup olive oil
- 3 cloves garlic, pressed
- 1 teaspoon salt, or more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 tablespoon Parmesan cheese, or to taste (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes