Tuesday, July 24, 2007


I usually eat escarole as a bitter raw lettuce but found this recipe on Allrecipes.com to cook it with beans that sounds super! I might try it tonight as a side with my roasted lamb! If anyone else gives it a whirl - let us know your results. You can easily cut it in half.
"This is a creamy concoction of escarole and beans. It's rich, and it's divine! It's also best served with a warm crusty Italian bread and Chianti."


* 3 tablespoons olive oil, divided
* 2 large heads escarole
* salt and pepper to taste
* 1/4 teaspoon crushed red pepper flakes
* 1 clove garlic, minced
* 2 (16 ounce) cans cannellini beans, undrained
* 3 sprigs fresh parsley, chopped


1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
2. In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

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