Chef notes
The dish brings back the romance of the food I grew up with. Escarole and beans was a favorite, and it was always a topic of debate. Some family members added sausage to theirs, others added ground beef, some made theirs thick and others more watery. No matter which way you make it, it's sure to be comforting and delicious.
Technique tip: Make sure the escarole is washed thoroughly.
Swap option: You can swap in kidney beans or chickpeas.
Ingredients
- 3 heads escarole
- 2 heads garlic, peeled and sliced or chopped
- 1 cup extra-virgin olive oil
- 2 (16-ounce) cans cannellini beans, drained
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes
Preparation
1.Bring a large stock pot of water to a boil.
2.Thoroughly wash the escarole in cold water. With a sharp knife, cut the escarole in 3 sections. Place in a colander and again run cold water over the escarole until all the sand is out.
3.Place the clean escarole in the boiling water and push down so it all fits in the pot (you will see it start shrinking).
4.In a 5-quart saucepan, sauté your garlic in olive oil. Add in the beans, salt, black pepper and red pepper flakes, and let this come to a boil. Reduce heat and let simmer for 10 minutes.
5.Your escarole will be wilted and ready to drain from the water. Using the colander, drain but reserve 2 cups of the water.
6.Put the escarole back in the stock pot and add the beans to the pot. Cook together for 25 minutes. If you choose to have a looser consistency, add the water from the escarole to the mixture.
