开云体育

Enjoy this recipe from?150 Best-Ever Cast-Iron Skillet Recipes.

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2 T. olive oil
3 cloves garlic, minced
2 bunches escarole, cut into bite-size pieces
2 15-oz. cans cannellini beans
32-oz. container chicken broth
1/2 c. spaghetti sauce
1/2 t. dried oregano
1/4 t. pepper

Heat oil in a deep cast-iron skillet over medium-low heat. Add garlic and cook until softened, but not browned. Add as much of the escarole as possible, stirring to wilt. Add remaining escarole in batches. Stir in undrained beans and remaining ingredients; increase heat to high and bring to a boil. Reduce heat to low; simmer for 5 more minutes. Makes 6 to 8 servings.