Photograph by Scott Martin
A classic Italian combination of lovely green vegetables. Tender escarole and buttery lima beans sautéed together in a touch of olive oil, and flavored with a pinch of crushed red pepper and tart lemon juice. My Escarole & Lima Bean Salad is a wonderful way to eat a healthy serving of good-for-you vegetables; oh, and feel free to substitute fava beans or edamame for the lima beans if you like.
(To view this recipe, click on the blue title of the blog post above*)
Escarole & Lima Bean Salad
Ingredients:
- 2 Tablespoons extra virgin olive oil
- ½ teaspoon crushed red pepper flakes
- 2 heads of escarole, white pieces removed, chopped into bite-sized pieces
- 1 cup frozen lima beans, defrosted
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Juice of 1 lemon
Directions:
- In a large sauté pan, heat the oil and red pepper flakes over medium-high heat. Add in the chopped escarole and cook, stirring often until the escarole is wilted and tender (approximately 5 minutes). Add in the lima beans, salt, pepper and lemon juice. Reduce the heat to medium and cook for an additional 3 minutes, or until the lima beans are cooked through.
Tagged: crushed red pepper flakes, escarole, Italian, lemon juice, lima beans, sauteed vegetables, side dish
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