Drizzle oil in a 12 ½” skillet over medium-high heat. Add the potatoes and a generous pinch
of Kosher salt, toss well to coat. Cover the skillet with a tight fitting lid and cook for 7–9 minutes,
tossing or flipping occasionally to ensure that all sides of the potatoes are browning and getting
crisp. Remove to bowl.
Add the onions, garlic and the white beans to the skillet. Cook for 3–5 minutes, flipping once
or twice, to ensure that the beans are browning and getting crisp. Add to potatoes in bowl.
Add the ribbons of escarole and cook briefly until it wilts. Add mix well the potatoes and bean
mixture. Cook 5 minutes to incorporate tastes.
Remove from the heat and sprinkle in lemon zest, black pepper, red pepper flakes, and
additional salt to taste. Serve immediately.
50+ Quick & Easy Recipes
Inspired by Celebrity Chef Daniel Green
Quick & easy to make
No experience needed
Includes different desserts, dinners, lunches & quick snacks!