Escarole is wonderful in this take on the popular "beans and greens" recipe. The escarole gets tender as it wilts and most of the bitterness melts into a sweeter finish. This beans and greens recipe can be served as a soup, a stew, or a side dish.
Makes 4 Servings Braised Escarole and White Beans
Makes 4 Servings Braised Escarole and White Beans
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients:
- 2 tablespoon olive oil
- 4 cloves garlic, sliced thin
- 1 quart low sodium chicken broth, or vegetable broth
- 2 (15-oz) cans white beans, well drained
- pinch of red pepper flakes
- 1 anchovy fillet, mashed
- 1/2 teaspoon freshly grated lemon zest
- 2 teaspoons chopped fresh oregano
- 1 head escarole, or curly endive
- salt and fresh ground black pepper to taste
- 1 tablespoon extra virgin olive oil
- Parmesan cheese, optional
Preparation:
Add garlic and olive oil to a large saucepan and place over medium heat. As soon as the garlic starts to bubble, add the broth. Bring to a boil over high heat, and cook uncovered until reduced by half.
Add the beans, pepper flakes, anchovy, lemon zest, and oregano. Turn the heat down to medium and cook, stirring occasionally, until the liquid reduces to just above the beans. Stir in the escarole, and turn the heat to low. Cook until the escarole wilts down and gets tender, about 5-6 minutes.
Taste and season with salt and fresh ground black pepper. Serve with some extra virgin olive oil drizzled over, and some finely grated Parmesan cheese, if desired.
Add the beans, pepper flakes, anchovy, lemon zest, and oregano. Turn the heat down to medium and cook, stirring occasionally, until the liquid reduces to just above the beans. Stir in the escarole, and turn the heat to low. Cook until the escarole wilts down and gets tender, about 5-6 minutes.
Taste and season with salt and fresh ground black pepper. Serve with some extra virgin olive oil drizzled over, and some finely grated Parmesan cheese, if desired.