Escarole and Beans
This simple dish doesn’t really require a recipe, but I wanted to write it down to remind me to make this dish next time we entertain. It’s so simple and so delicious. It was a side dish tonight, but would be a great main course too.
Tips:
To make this dish vegetarian, omit the bacon fat and use olive oil.
Toasted breadcrumbs would be a nice addition to the dish giving it some texture and a salty, buttery finish.
Adjust the heat with the amount of red pepper flakes you use.
Escarole and Beans
Serves 6 as a side
PREP 5 minutes
COOK 10 minutes
INGREDIENTS
2-3 heads of escarole, washed and cut into manageable pieces
1 tablespoon bacon fat or olive oil
2 cloves garlic, sliced
1- 14oz. can of white beans, anything you like, drained and rinsed. I used cannellini
Salt and pepper to taste
Red pepper flakes, optional
INSTRUCTIONS
In a large sauté pan, heat the oil and garlic over a medium-high heat. Once the garlic begins to get color, add the escarole in handfuls.
Continue to mix the escarole as it wilts from the heat, adding more escarole to the pan. Once it’s all in the pan, season it with salt and pepper. Sauté the escarole for a few minutes until it is wilted. (if the greens are browning too much, add a splash of water to the pan)
Add the beans. Continue to sauté until the beans are heated through and all the liquid has evaporated. Adjust the seasoning with salt and pepper and red pepper flakes, if using.