2 heads of escarole or endive leaves, washed and chopped
300g cherry tomatoes
1 (400g) tin cannellini beans, drained
4 tablespoons freshly chopped basil
1 teaspoon salt
Method Prep:10min › Cook:15min › Ready in:25min
Heat 1 tablespoon of olive oil in frying pan over medium high heat. Add half the garlic; cook until softened and golden. Stir in the escarole and cook until wilted; remove and set aside.
Add the other tablespoon of olive oil in the pan; stir in remaining garlic and cook until golden brown. Add the tomatoes. When they start to cook down after a few minutes, lower the heat to medium. Add the beans and toss with the tomatoes and garlic.
Return the escarole to the pan; season with fresh basil and salt. Cover the pan and reduce the heat to simmer. Cook for a few more minutes or until escarole is tender.