Ingredients
- 1head escarolechopped
- 5oz baby spinach
- 6cloves garlicminced
- 2can (15oz per can) cannellini beansdrained and rinsed
- 1tablespoon extra virgin olive oil
- 1/2teaspoon salt
- 3/4teaspoon pepper
- 32oz vegetable broth (not needed until day of cooking)4 cups
Materials
To Freeze and Cook Later
- Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
- Add all ingredients to your freezer bag except broth.
- Remove as much air as possible, seal, and freeze.
To Cook
- Thaw freezer bag overnight in refrigerator or in water in the morning.
- Pour contents of freezer bag into your crockpot and add broth.
- Cook on “low” setting for 4-6 hours.
