| Level: | Easy |
| Total: | 13 min |
| Prep: | 5 min |
| Cook: | 8 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 large cloves chopped garlic
- 2 tablespoons fresh chopped thyme leaves, plus sprigs for garnish
- 1 head radicchio lettuce, shredded
- 1 large (1 pound 13-ounce) can, white beans (cannellini), drained well
- Salt and freshly ground black pepper
- Chopped parsley leaves, for garnish
Instructions
- In a skillet, cook olive oil and garlic over moderate heat 2 minutes. Add thyme and radicchio and cook another minute. Add beans and toss with radicchio and garlic to combine. Season beans with salt and pepper. Warm beans through, 2 minutes, then serve. Garnish with extra sprigs of fresh thyme or chopped parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 479 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 18 g |
| Sugar | 3 g |
| Protein | 27 g |
| Cholesterol | 0 mg |
| Sodium | 392 mg |
Reviews
Did not think this dish would be flavorful, but boy was I wrong. The radicchio adds a great taste to the beans. With the simple seasoning of thyme, garlic, salt and pepper, the dish really comes together beautifully. I squeezed fresh lemon juice on it at the end of the cooking process for added zing. Delicious!
I didn’t have canned beans so I soaked 1 cup overnight and simmered them for 2 hours. The soft butteriness of the beans goes well against the sharp taste of the radicchio.