Cook and Prep Time: 20 minutes

Serves: 3-4

You Need

  • 1 large can Cannellini Beans, rinsed & drained
  • 2 bunches Escarole, chopped
  • 3-4 Garlic, minced
  • Olive Oil
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Red Pepper Flakes (optional)
  • 6.5 oz. Vegan Pesto

DIRECTIONS

  1.  Rinse and chop the produce accordingly.  Set a large pan to medium heat.
  2. Once the pan is hot, add garlic stirring frequently to avoid burning, 30-45 seconds.
  3. Add escarole and stir to combine.  Cook for 1-2 minutes, until all the escarole has been added and is beginning to wilt.
  4. Add cannellini beans, and toss to combine.  Add salt, black pepper, red pepper flakes, and pesto.  Stir to combine, and cook for 1 minute more.
  5. Remove from heat and serve.  Enjoy!