Side Dish Winner: Jean Petranto, Rochester, N.Y.
Lori Cicero submitted this recipe from her 95-year-old aunt, Petranto, who “attributes her longevity to her healthy cooking that includes garlic and onion in most, if not all of her dishes!” It’s a fabulous combination of ingredients that serves equally well as a side or vegetarian main dish.
1/4 cup extra-virgin olive oil
1 small onion, chopped
6 to 8 garlic cloves, minced
1 large bunch of escarole, washed and chopped
2 (15-ounce) cans cannellini beans, drained
1/4 teaspoon salt freshly ground black pepper
1/4 teaspoon red pepper flakes Grated parmesan cheese (optional)
1. Heat oil in a large deep skillet over medium heat. Add onion and garlic and sauté 10 minutes. Add escarole. Cook over low heat about 30 minutes, stirring occasionally. Add beans, salt, pepper and red pepper flakes. Serve hot or room temperature. Top with freshly grated parmesan cheese, if using. Serves 4.
Soup Variation: To serve as a soup, add 3 or 4 cups water when you add the beans. Cook until thoroughly heated.
Nutritional facts per serving: 330 calories, 14g fat, 0mg cholesterol, 14g protein, 39g carbohydrates, 14g fiber, 690mg sodium