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Galley Kitchen Gourmet - Recipes

Galley Kitchen Gourmet Recipes - Hope you enjoy them! Leave a comment and let me know. Charlene. Sunday, March 23, 2014. Sauteed Escarole and Beans. Serving size depends on how it is being served. 1 8 oz. can cannellini beans. 2 medium heads of escarole preferably organic. 6 medium cloves of garlic-well diced. 189; medium onion, diced. 2 Tablespoons olive oil not extra . About teaspoon crushed red pepper. Kosher salt and freshly ground black pepper to taste. Extra Olive Oil to taste.

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Galley Kitchen Gourmet - Recipes

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Galley Kitchen Gourmet Recipes - Hope you enjoy them! Leave a comment and let me know. Charlene. Sunday, March 23, 2014. Sauteed Escarole and Beans. Serving size depends on how it is being served. 1 8 oz. can cannellini beans. 2 medium heads of escarole preferably organic. 6 medium cloves of garlic-well diced. 189; medium onion, diced. 2 Tablespoons olive oil not extra . About teaspoon crushed red pepper. Kosher salt and freshly ground black pepper to taste. Extra Olive Oil to taste.

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This web page galleykitchen2.blogspot.com states the following, "Galley Kitchen Gourmet Recipes - Hope you enjoy them! Leave a comment and let me know." We saw that the webpage said " Sunday, March 23, 2014." It also said " Serving size depends on how it is being served. 2 medium heads of escarole preferably organic. 6 medium cloves of garlic-well diced. 189; medium onion, diced. 2 Tablespoons olive oil not extra . About teaspoon crushed red pepper. Kosher salt and freshly ground black pepper to taste. Extra Olive Oil to taste."

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