Garbanzo Beans With Escarole and Fennel

This is from 365 Meatless Main dishes. To make this into a main dish, toss with 12 oz pasta. Posting for ZWT3.

• Ready In: 28 mins
• Serves: 6

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. In a large nonstick skillet, heat olive oil over medium heat. Add red onion, fennel, garlic and hot pepper.
2. Cook and stir until vegetables are soft, 3-4 minutes.
3. Add escarole, cover, and cook over medium-low heat until escarole is wilted, 5-6 minutes.
4. Add garbanzo beans and salt; stir to combine. Cook, covered, until garbanzos are heated through, about 2 minutes.
5. Serve with lemon wedges.