- 2 tablespoons extra virgin olive oil divided
- 1 fennel bulb with stalks and fronds
- 2 15- ounce cans of butter beans drained and rinsed
- 1 head of escarole roughly chopped
- 3 tablespoons tahini
- 2 lemons divided
- Salt and pepper to taste
Calories: 301kcal | Carbohydrates: 37g | Protein: 13g | Fat: 14g | Sodium: 38mg | Fiber: 12g | Sugar: 5g | Vitamin C: 36mg