Steps to Make Emerald Green Eyeshadow

Greens And Beans

Press the product into the brush head using the lid to reduce fallout.

Recipe Summary Greens And Beans

We serve this along with steak and a baked potato. You can drizzle some extra-virgin olive oil on top before serving. Serve with crusty Italian bread. Navy beans work in this, also.

Ingredients | Emerald Green Eyeshadow

1 teaspoon salt

2 heads escarole, cut into 2-inch pieces

¼ cup olive oil

3 cloves garlic, pressed

1 teaspoon salt, or more to taste

½ teaspoon black pepper

¼ teaspoon red pepper flakes

1 (15 ounce) can cannellini beans, drained and rinsed

1 tablespoon Parmesan cheese, or to taste (Optional)

Directions

Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.

Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.

Please note the addition of chicken stock when using the magazine version of this recipe.

Info | Emerald Green Eyeshadow

prep: 15 mins cook: 15 mins total: 30 mins Servings: 8 Yield: 8 servings

TAG : Greens And Beans

Side Dish,