Escarole and Beans
Escarole and Beans is a dish that I grew up eating. It was a typical weeknight meal that was often served as a first course, maybe followed by chicken cutlets and a salad. I can remember my grandpa making this dish and the smell of the garlic. Now every time I make it the smell brings me back. The great thing is that my kids and even my Irish husband love it now, and it’s a meal I make often.
Also, escarole is rich in antioxidants and improves digestive health. The cannellini are high in protein and fiber. So, this is an all around healthy meal!!
1 ½ Cups of Extra Virgin Olive Oil – High Quality!
15 Garlic Cloves, Whole
1/8 Tsp Red Pepper Flakes (more if you like it spicy)
5 Small Bunches Escarole (about 6 lbs), Remove the bottom stem, wash and cut up each leaf into ½ inch pieces.
3 – 15.5 oz Cans of Cannellini Beans
3 Cups Low Sodium Chicken Broth
1 tsp Salt
1 Rind (end) of the Pecorino Romano Cheese
In a large saucepan, heat up the oil on a low flame. Add the garlic and crushed red pepper. Slowly cook the garlic until it is fork tender. Smash the garlic using a fork into the olive oil. Sautee for about a minute or two, breaking the garlic up even more into the oil with a wooden spoon. Add the escarole to the pot, season with salt, and let it start to wilt for about 2 to 3 minutes. Drain 2 cans of the beans and add to the pot. Then add one full can of beans. Saute for two to three minutes and add the chicken broth. Bring to a simmer and add in the Pecorino Romano cheese block, This is highly recommended but optional. Cook for another 15 minutes and serve with a drizzle of olive oil and crusty bread.