Serves
2 People
Cooking Time
25 minutes
Season
Dietary
A quick mid-week meal with seasonal escarole greens. Part of the chicory family, escarole has a light bitterness which mellows when cooked. It is leafy and layered, so we recommend peeling apart the leaves and washing carefully before cooking. Found in 'It's a Veg Life After All', this recipe comes together in about 25 minutes, serves 2 people, and is a delicious mid-week autumn dinner.
Ingredients:
- 2 tablespoon extra virgin olive oil
- 1 head escarole - washed and chopped
- 4 cloves garlic - minced
- ¼ teaspoon red pepper flakes
- Salt - to taste
- Freshly ground black pepper - to taste
- 1 cup vegetable broth - divided
- 1 can cannellini beans - with their juices
- Seeded Italian bread - for serving
- Freshly grated parmesan cheese - for serving
Method:
1. Warm the olive oil in a large skillet over medium heat. Add the chopped escarole, garlic, and red pepper flakes. Season with salt and pepper, and cook for a few minutes until the escarole is wilted. Pour in ½ cup vegetable broth, and simmer uncovered for 5 minutes.
2. Add the can of white beans with the juices and another ½ cup vegetable broth. Simmer, stirring occasionally, for 10 minutes to allow the flavors to meld. Taste, and adjust seasonings as desired.
3. Divide the beans and escarole into serving bowls and sprinkle with parmesan cheese if desired. Spoon the dish over crunchy bread, or eat it with a spoon and have bread on the side. Enjoy!
