Rosemary cannellini with escarole and smoked tofu

Ingredients

For 1 serving

• Cooked cannellini beans180 g
• Smoked tofu100 g
• Escarole200 g
• Garlic1 clove
• Rosemary2 g
• Black olives10 g
• Extra virgin olive oil2 teaspoons
• Chili pepper0.3
• Saltto taste

Contains: soy,

In season: October – March

Method

1. Wash the escarole well leaf by leaf, drain it and cut it into pieces of about 3 cm; cut the smoked tofu into cubes of about 1 cm; crush and peel the garlic clove; rinse the cannellini beans.
2. Heat the oil in a pan over medium heat with the garlic and rosemary and fry the tofu for 4–5 minutes, turning, until golden.
3. Add the still-damp escarole and the chilli, salt lightly and let it wilt for 5 minutes over medium heat, stirring, until soft.
4. Add the cannellini beans and black olives and cook for 5 minutes over low heat, until everything is hot and full of flavour.
5. Remove the garlic, adjust the salt and serve.