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Under 30 Minutes

Sauteed Anchovy Escarole & White Beans

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Bryan Gardner

Source: Martha Stewart Living, February 2015

Ingredients

  • 1 head escarole, torn into pieces
  • 1 can drained and rinsed cannellini beans
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons anchovy paste
  • Fresh lemon juice
  • Shaved Parmesan
  • Freshly ground pepper

Directions

  1. In a large skillet, saute escarole, cannellini beans, olive oil, and anchovy paste. Finish with lemon juice, Parmesan, and ground pepper.

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