SERVES 4 to 6
TOTAL TIME: 40 minutes
Chicory can be substituted for the escarole, though it will have a much stronger flavor.
|
3 |
tablespoons extra-virgin olive oil |
|
2 |
onions, minced |
|
Salt and pepper |
|
|
4 |
garlic cloves, minced |
|
⅛ |
teaspoon red pepper flakes |
|
1 |
head escarole (1 pound), trimmed and sliced into 1-inch-wide pieces |
|
2 |
cups low-sodium chicken broth |
|
1 |
cup canned white beans, rinsed |
|
2 |
teaspoons lemon juice |
1. Heat oil in Dutch oven over medium-high heat until shimmering. Add onions and ½ teaspoon salt and cook, stirring often, until softened and lightly browned, 5 to 7 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in escarole, broth, and beans and cook, stirring often, until escarole has wilted, about 5 minutes.
2. Increase heat to high and continue to cook until liquid has reduced to light glaze, 10 to 15 minutes. Off heat, stir in lemon juice and season with salt and pepper to taste. Serve.