Mediterranean White Beans & Greens

• servings: 4 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

1/3 c. extra-virgin olive oil

6 garlic cloves, finely chopped

2 tbsp. tomato paste

Kosher salt

1 1/2 lb. escarole, washed, patted dry, coarsely chopped

1 (28-oz.) pureed tomatoes

2 (15-oz.) can cannellini beans, drained, not rinsed

2 oz. Parmigiano Reggiano, finely grated (about 1 cup)

1/4 c. coarsely chopped fresh basil

1/4 c. coarsely chopped fresh parsley

2 tbsp. heavy cream

Directions

In a high-sided 10" skillet over medium-low heat, heat oil. Add garlic and cook, stirring, until fragrant, about 2 minutes. Add tomato paste and cook, stirring constantly, until paste breaks into tiny bits and oil turns red, about 2 minutes more; season with salt.

Add escarole; season with salt, if needed. Increase heat to medium and gently stir escarole until it begins to wilt, about 5 minutes. Add pureed tomatoes and continue to cook, stirring occasionally, until liquid is slightly reduced, about 8 minutes. Add beans and cook, stirring occasionally, until sauce thickens and is no longer runny, 20 to 25 minutes.

Remove from heat; season with salt. Stir in Parmigiano Reggiano, basil, parsley, and cream until cheese melts.

Nutrition

• Calories: 649
• Total Fat: 31 g
• Saturated Fat: 10 g
• Trans Fat: 0 g
• Cholesterol: 34 mg
• Sodium: 1539 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 18 g
• Total Sugars: 7 g
• Protein: 33 g