msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,946
Escarole and Beans
4 Heads Escarole - cleaned and rinsed well
2 (15 oz) cans Cannellini beans - undrained
3 cloves Fresh garlic - chopped fine - or to taste
Salt - to taste
Fresh ground black pepper - to taste
Ground Hot red pepper flakes - to taste
3 Tblsp Olive oil
1/2 cup - Water (or stock - chicken or vegetable stock)
Heat oil in deep pot. Add garlic and sauté till fragrant. Add escarole, spices and water or stock to pot. Lower heat to medium, cover and steam till escarole wilts (this will happen quickly so keep an eye on it or it will turn to mush) a bit and stir. When escarole wilts and turns bright green add the beans and stir. Cook just till beans are heated and escarole is tender. Serve hot with warm crusty bread to dip in the juice.
4 Heads Escarole - cleaned and rinsed well
2 (15 oz) cans Cannellini beans - undrained
3 cloves Fresh garlic - chopped fine - or to taste
Salt - to taste
Fresh ground black pepper - to taste
Ground Hot red pepper flakes - to taste
3 Tblsp Olive oil
1/2 cup - Water (or stock - chicken or vegetable stock)
Heat oil in deep pot. Add garlic and sauté till fragrant. Add escarole, spices and water or stock to pot. Lower heat to medium, cover and steam till escarole wilts (this will happen quickly so keep an eye on it or it will turn to mush) a bit and stir. When escarole wilts and turns bright green add the beans and stir. Cook just till beans are heated and escarole is tender. Serve hot with warm crusty bread to dip in the juice.
