Recipe for escarole and beans:
Ingredients:
- 1 head of escarole, cleaned and chopped
- 2 cans (about 15 ounces each) of cannellini beans, drained and rinsed (or you can use dried beans, soaked and cooked)
- 3 cloves garlic, minced
- 1/4 cup olive oil
- Red pepper flakes (to taste)
- Salt and pepper (to taste)
- Grated Parmesan cheese (optional, for serving)
Instructions:
- Prepare Escarole:
- Clean the escarole thoroughly, as it can be sandy. Trim off the tough outer leaves and chop the remaining leaves into bite-sized pieces.
- Cook Escarole:
- In a large pot, heat olive oil over medium heat. Add minced garlic and red pepper flakes. Sauté until the garlic is fragrant but not browned.
- Add Escarole:
- Add the chopped escarole to the pot. Stir well to coat the escarole with the garlic-infused oil. Cook until the escarole wilts and becomes tender.
- Add Beans:
- Add the drained and rinsed cannellini beans to the pot. Stir to combine with the escarole.
- Season:
- Season the mixture with salt and pepper to taste. You can adjust the amount of red pepper flakes based on your spice preference.
- Simmer:
- Reduce the heat to low and let the escarole and beans simmer together for about 15-20 minutes. This allows the flavors to meld, and the dish to develop a cohesive taste.
- Serve:
- Serve the escarole and beans hot. Optionally, top each serving with grated Parmesan cheese.
This dish is not only delicious but also packed with nutrients from the escarole and beans. It’s a wonderful representation of how simple, humble ingredients can come together to create a satisfying and wholesome meal.
