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Escarole and Beans

pinabresciani.com
serves 2

Ingredients
  • 16 cups chopped and washed escarole (cut into bite-size pieces) about 2 heads escarole
  • 3 tbsp olive oil, plus more to garnish
  • 2 cloves garlic, minced
  • 1 1/4 cup canned beans, rinsed I suggest to use cannellini beans or red kidney beans
  • 4 tbsp reserved liquid from the canned beans
  • salt and pepper to taste
  • (optional) chili flakes for garnish
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Picture
Preparation
  1. Fill a large pot with water (to fit the escarole), and with the lid on, bring it to a boil. 
  2. Add the escarole to the boiling water along with a pinch of salt, and with the lid off, boil escarole until tender. About 6-8 minutes.
  3. Just before the water for the escarole starts to boil, on medium heat, heat the olive oil in a large pan. Once olive oil is hot, add garlic and sauté until fragrant. 
  4. Add beans and liquid from the can of beans and cook beans until tender, about 5-7 minutes. Season the beans with salt and pepper to taste.
  5. Once escarole is cooked, drain it well in a colander. 
  6. Add the escarole to the pan with the beans and garlic, and cook all ingredients together for about 5 minutes. Add more salt and pepper if needed.
  7. Plate, and finish with additional olive oil and chili flakes if desired. 
Recipe Notes
  • Cannellini beans or red kidney beans both work really well in this dish. It's a matter of personal preference; I like both and it just depends on what I have in my pantry!
  • Don't skip out on the liquid from the canned beans. It adds so much flavor to the dish. 
  • The amount of escarole listed in the recipe (2 heads of escarole, or 16 cups!) may sound like a lot but once it's boiled, it will reduce greatly in size and volume.
​
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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