Greens add a sharp bite and flavor to this creamy, cheesy dish.
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- Yields:
- 4 serving(s)
- Total Time:
- 20 mins
Ingredients
- 1
lemon
- 1 tbsp.
olive oil
- 1
large clove garlic, thinly sliced
- 2 tsp.
fresh thyme leaves
Pinch red pepper flakes
- 1
medium head escarole, trimmed and torn into pieces (about 16 cups)
Kosher salt
- 1
(15 oz) can low-sodium white beans, rinsed
- 1 c.
instant polenta
- 1 tbsp.
unsalted butter
- 1/3 c.
grated Parmesan, plus more for serving
Directions
- Step 1Using a vegetable peeler, remove three wide strips of lemon zest; very thinly slice zest.
- Step 2 Heat oil in a large Dutch oven on medium. Add garlic, thyme, thinly sliced zest, and red pepper flakes and cook, stirring, until garlic is golden brown, about 2 minutes. Add escarole, in 2 batches if necessary, and 1/2 teaspoon salt and cook, stirring occasionally, until escarole is beginning to wilt, about 3 minutes. Reduce heat to medium-low, fold in beans, and cook until escarole is tender and beans are heated through, 2 to 3 minutes more.
- Step 3Meanwhile, cook polenta per package directions. Remove from heat and stir in butter and 1 tablespoon lemon juice, then fold in Parmesan and 1/4 teaspoon salt. Serve escarole mixture over polenta with lemon wedges and extra Parmesan, if desired.
Tools you'll need: Vegetable peeler ($9, amazon.com)
PER SERVING 335 CALORIES, 9 G FAT (3.5 G SATURATED), 11 G PROTEIN, 530 MG SODIUM, 52 G CARB, 10 G FIBER
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