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Beans and Greens with Lemon-Parmesan Polenta

Woman's Day Kitchen
  • 20 minutes
  • Serves 4

INGREDIENTS

1

medium head Escarole

1

large clove Garlic

1

Lemon

2 tsp

Thyme, fresh leaves

1 15 ounce can

White beans, low-sodium

1 cup

Polenta, instant

1

Kosher salt

1 pinch

Red pepper flakes

1 tbsp

Olive oil

1 tbsp

Butter, unsalted

1/3 cup

Parmesan, grated