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Best Beans and Greens with Lemon-Parmesan Polenta
Ingredients
  • 1 lemon
  • 1 tbsp. olive oil
  • 1 large clove garlic, thinly sliced
  • 2 tsp. fresh thyme leaves
  • Pinch red pepper flakes
  • 1 medium head escarole, trimmed and torn into pieces (about 16 cups)
  • Kosher salt
  • 1 (15 oz) can low-sodium white beans, rinsed
  • 1 c. instant polenta
  • 1 tbsp. unsalted butter
  • ⅓ c. grated Parmesan, plus more for serving
Steps
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