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Escarole & Beans

1 head Escarole, rinsed, rough chopped

3-5 garlic cloves, smashed

1 can canneline beans, rinsed and drained

1/4 cup chicken stock (or more if turning into a soup)

2 tbsp olive oil

dash of salt

dash of pepper flakes (optional)

1.  Blanch the escarole in salted boiling water.  drain and set aside.

2.  Brown garlic in oil.  Add pepper flakes if using.

3.  Add the cannelini beans with the garlic oil.  Season with salt.  Cook till beans soft but not mushy.

4.  Add the escarole and toss well.  Add the chicken stock and simmer.