Sauteed Escarole and Garbanzo Beans
By Yankee Magazine|Oct 29 2010|
This satisfying combination may be served hot as a vegetable side dish or chilled as an appetizer.
Yield
Serves 4
Ingredients
3 tablespoons olive oil
1 tablespoon butter
1 garlic clove, minced or pressed
1 head escarole, cut across into 1/2-inch-wide strips
1 teaspoon grated lemon zest
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper
1 cup canned garbanzo beans, drained
2 tablespoons lemon juice
Instructions
1. Heat the oil and butter in a large skillet until the butter is melted. Add the garlic and stir briefly over medium heat. Do not allow it to brown.
2. Immediately add the escarole to the skillet and continue stirring over medium heat until the escarole is wilted. Add the lemon zest and parsley. Season with salt and pepper, then mix in the garbanzo beans. Stir gently over medium heat until the beans are warmed through. Transfer to a serving bowl, sprinkle on the lemon juice, and serve immediately.
I had my doubts but I’m so glad I tried this recipe. Be sure to have all ingredients prepped because it comes together very quickly. Note: I had only half a head of escarole on hand and it turned out just right.
Shaved parm would really make this simple dish special.