Garbanzo Beans With Escarole and Fennel

Ingredients

• 2 teaspoons olive oil
• 1/2 cup red onion, diced
• 1/2 cup fennel bulb, cored and chopped
• 2 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 6 cups escarole, rinsed and drained

• 1 (19 ounce) can garbanzo beans, rinsed and drained
• 1/4 teaspoon salt
• 1 lemon, cut in 6 wedges

Directions

1. 1

   In a large nonstick skillet, heat olive oil over medium heat. Add red onion, fennel, garlic and hot pepper.

2. 2

   Cook and stir until vegetables are soft, 3-4 minutes.

3. 3

   Add escarole, cover, and cook over medium-low heat until escarole is wilted, 5-6 minutes.

4. 4

   Add garbanzo beans and salt; stir to combine. Cook, covered, until garbanzos are heated through, about 2 minutes.

5. 5

   Serve with lemon wedges.