Garbanzo Beans With Escarole and Fennel

dicentra's Note:

This is from 365 Meatless Main dishes. To make this into a main dish, toss with 12 oz pasta. Posting for ZWT3.

• Total Time: 28 mins
• Prep Time: 15 mins
• Cook Time: 13 mins

Ingredients:

Servings: 6

• 2 teaspoons olive oil
• ½ cup red onion , diced
• ½ cup fennel bulb , cored and chopped
• 2 garlic cloves , minced
• ¼ teaspoon red pepper flakes
• 6 cups escarole , rinsed and drained
• 1 (19 ounce) can garbanzo beans , rinsed and drained
• ¼ teaspoon salt
• 1 lemon , cut in 6 wedges

Directions:

1. In a large nonstick skillet, heat olive oil over medium heat. Add red onion, fennel, garlic and hot pepper.
2. Cook and stir until vegetables are soft, 3-4 minutes.
3. Add escarole, cover, and cook over medium-low heat until escarole is wilted, 5-6 minutes.
4. Add garbanzo beans and salt; stir to combine. Cook, covered, until garbanzos are heated through, about 2 minutes.
5. Serve with lemon wedges.

Reviews

[fluffernutter]

We were glad to find this recipe, since our organic vegetable delivery is overflowing right now with just these ingredients. We needed more oil to prevent sticking, even in a nonstick skillet, and it was a little bland. I should have used more pepper flakes, maybe. I skipped the lemon but it might have been a good idea. Thanks for the healthy recipe!