Mom's and My Escarole and Beans
By: Maria Boyer
Published: Sunday, February 28, 2010 - 7:56pm

Ingredients




1 head escarole
1/4 cup water
1/4 cup chicken broth
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon dried crushed red pepper (optional)
1 15.5-ounce can cannellini beans, drained but not rinsed

Preparation

1 Trim and clean escarole. In a stock pot, bring water and chicken broth to a boil. Add escarole and cook, covered, over medium-high heat until wilted (10-15 minutes). Cool, squeeze out excess liquid, and cut up. 2 In the same pot, heat the olive oil. Add the garlic and sauté, making sure the garlic does not brown. 3 Add the escarole to the pot and simmer uncovered on medium-low heat for, according to my mother, "a while" (another 5-10 minutes). 4 Add the crushed red pepper and beans to the pot. Cook uncovered for another few minutes. 5 Serve immediately, adding salt or pepper to taste.

About


A relatively healthy recipe from my youth.