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Saturday, December 8, 2007

Escarole And Beans

Sometimes its the simple things in life that bring a smile to my face. Enjoying a kung fu movie, a quiet evening at home with my wife or a plate of escarole. Escarole is staple in Italian cooking. Sometimes overshadowed by Broccoli Rabe, I find Escarole a very rustic and delicious vegetable that can stand up to many different preparations. For this particular dish I am making escarole with Beans or if you a are paisan you can call it Shcarole with Beans.

1 head escarole

3 gloves of garlic thinly sliced

3 tablespoons olive oil

1/3 of cup vegetable stock(or chicken)

1/3 cup canned garbanzo beans drained(chick peas)

Dash of red pepper flakes(optional)

Trim the escarole and discard any bruised leaves. Cut off the bottom of the stems. Separate the leaves and wash thoroughly under cold water. Wash one leaf at a time and make sure you get off all the dirt, especially in the center of the leaf where the soil builds up. Do not take any shortcuts when washing the leaves otherwise it will taste like you made your escarole at the beach. Stack the leaves and cut them into bite size pieces.

In large pot heat up the olive oil and add the garlic and red pepper. Cook the garlic on medium heat until the garlic start to add. Add the escarole, stock and the beans and stir well. Cover and cook for about fifteen minutes or until the escarole is tender. This is good for about two servings or if you are a gavone like me one serving.

Its ok to serve escarole hot or at room temperature.

* I like adding stock to my greens because it really softens them up and adds a lot of flavor. You can make this exact recipe however without stock and it will turn out just fine.
* Substitute the garbanzo's with canellini beans, or don't use any beans at all if you desire

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