• 3 tablespoons olive oil, divided • 1 large head escarole • salt and pepper to taste • 1/4 teaspoon crushed red pepper flakes • 1 clove garlic, minced • 1 (16 ounce) cans cannellini beans, undrained • 3 sprigs fresh parsley, chopped 1. Heat 2 tablespoons olive oil in a large skillet over medium … Continue reading Beans and Escarole