Friday, July 8, 2011

Escarole and White Beans

The escarole was the last thing (aside from lettuce, there is always lettuce) left from our CSA share last week.  As much as I love having a fridge full of healthy vegetables, it's also nice to get it cleaned out once in a while so things don't mysteriously disappear into the back to be discovered weeks later.

Escarole and white beans is an Italian dish.  My guess is it would likely be a side dish or one of the twelve courses in an Italian dinner, but we had it solo.  Beans, greens and carbs make a good dinner to me.  It was so creamy from the beans that it didn't even need cheese, imagine that!

Escarole and White Beans
Olive oil
1 large head escarole, rinsed and cut into pieces
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
2 cups white beans
Hot sauce, optional

Heat olive oil in a large saute pan (something big with a lid) over medium heat.
Saute garlic and white beans for about a minute.
Add in escarole, about half cup of water, crushed red pepper, salt and pepper.
Cover and allow to simmer on medium heat until escarole has wilted.  At least 10 minutes.
Remove lid and stir well.  It should be creamy.
Serve garnished with parsley and hot sauce.  Crusty bread on the side makes for good scooping.


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