Escarole and Beans

Many of you probably have never tried or maybe never even heard of Escarole. It's another one of those greens that most Americans pass right over in the food store or on a menu, but I'm hoping I can change your mind. I had never heard of it either until we enrolled in the Fresh Box program at Alan's Orchard. We've gotten Escarole in our box a few times and each time we do I make this dish. It's rich and creamy and I love pushing my bread around the bowl, it makes me feel like an honorary Italian. If you are looking to serve it as dinner add a little cooked sausage and it can become a complete meal.

Ingredients:

1 Large Head of Escarole

1 Clove of Garlic - Minced

16oz Can of Cannellini Beans - Un-drained

1/4 Tsp Crushed Red Pepper Flakes

3 Tbsp Olive Oil

S&P

Adapted from: Alan's Orchard Fresh Box Flyer May 2012

In a medium sized pan heat up 1 Tbsp of olive oil over medium heat. Add the garlic, cook about 1 minute. Next, add the can of beans to the pan with the liquid. Cook until creamy about 10 minutes stirring frequently.

 

While the beans are cooking, wash and take a part the head of escarole leaf by leaf. In a large pan heat up the remaining 2 Tbsp of olive oil over medium heat. Add the greens to the pan, tossing with tongs to coat all of the leaves with oil. Let cook until wilted about 4-5 minutes tossing occasionally. Sprinkle the crushed red pepper flakes over the greens. Season with S&P.

When the beans are ready pour them into the pan with the escarole and let them cook on low heat together another 10 minutes. If you are adding sausage to make this more of a dinner I would cook it separately and add it in at this time so the flavors can form together. Serve with warm crusty Italian bread.

Enjoy!! - Nicole

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