Escarole N Beans Recipes

ESCAROLE AND BEANS

Steps:

• Rough chop 6 cloves of garlic. Chop off and discard end of escarole. Cut escarole into 2" ribbons. Clean well to remove grit and dirt by either soaking in water (with multiple water changes) or via a salad spinner.
• In a large pan saute the garlic until golden (approximately 3 minutes) in a 1/4 cup of olive oil over medium heat. To the pan add the cleaned escarole, stir to coat, then add 3 ounces of water and cover.
• After 7 minutes of steaming, remove lid and add a 1/2 tsp of chili flakes and 1 tsp of kosher salt. Give it a stir to thoroughly incorporate and cook for 2 more minutes.
• Add the well drained and rinsed cannellini beans and gently mix them throughout. Cook a couple more minutes until heated through. Taste test and adjust salt or chili flakes if required. Remove escarole and beans from heat and add a healthy drizzle of extra virgin olive oil to finish the dish. Enjoy!

ESCAROLE AND BEAN SOUP

Steps:

• Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
• Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.

ESCAROLE N BEANS CHICKEN PASTA

Steps:

• 1. PUT OLIVE OIL IN LARGE PAN ADD ESCAROLE N HEAT ON MED/HIGH. ADD GRATED GARLIC TURN WITH TONGS TO GET ESCAROLE COATD WITH OIL. COOK FOR 3 MINUTES ADD S & P TO TASTE N CRUSHD RED PEPPER. NOW ADD THE CANNELINI BEANS N CHOPPD PARSLEY N SIMMER FOR 5 MINUTES.
• 2. NOW ADD COOKD CHICKEN
• 3. ADD COOKD PASTA N PARMESAN CHEESE (OR PECORINO ROMANO) N STIR TO COMBINE SERVE WITH EXTRA PARM CHEESE ON DINENR TABLE...DINNER IS SERVED :)
• 4. U CAN MAKE THIS A DELICIOUS SOUP SIMPLY BY ADDING WARMED CHICKEN OR BEEF BROTH....N NOW U HAVE A FILLING N FLAVORFUL SOUP....ENJOY EITHER WAY ;)

OLD WORLD ESCAROLE AND BEANS

Steps:

• Place bacon in a large skillet over medium-high heat. Cook until crisp, 7 to 8 minutes. Remove the bacon and reserve the drippings in the pan. Add olive oil to the drippings and heat for 1 minute. Add the escarole; cook and stir for 3 to 4 minutes. Stir in the garlic, and continue cooking and stirring until fragrant, about 1 minute. Pour in the chicken broth and beans, and season with red pepper flakes. Simmer for 5 to 7 minutes. Ladle into bowls to serve and top with the crumbled bacon and Parmesan cheese.

ESCAROLE AND BEANS

Steps:

• Heat olive oil in a dutch oven over a medium heat. Add in garlic and red pepper flakes and saut until fragrant.
• Toss in escarole along with 1/2 cup of broth, 1/2 tsp. dried oregano, salt and pepper. Pop on a lid and simmer for 5 minutes.
• Remove the lid, pour in the beans (along with the liquid) and the rest of the chicken broth. Simmer for 10 more minutes or until everything is heated through and the flavors had a moment to marry. Taste and adjust your seasonings.
• Spoon into your favorite bowl and top with fresh grated parmesan cheese.

ESCAROLE N BEANS

Steps:

• 1. IN A COLANDER PUT ROUGHLY CHOPPD ESCAROLE THEN PLACE COLANDER IN A LARGE BOWL FILLED WITH WATER. SQUEEZE N TURN ESCAROLE OVER SO DIRT FALL TO BOTTOM OF BOWL...EMPTY WATER FROM BOWL N REPEAT PROCESS 2 MORE TIMES. NOW LET WATER DRAIN OFF ESCAROLE B4 COOKN .
• 2. ADD OLIVE OIL TO A LARGE PAN N ON MED HEAT ADD CLEAND ESCAROLE N GRATED (OR MINCED) GARLIC . USING A PAIR OF TONGS TURN ESCAROLE N GARLIC SO ITS COATD IN OIL N COOK FOR 3 MINUTES.
• 3. ADD SALT N PEPPER N CRUSHD RED PEPPER....MIX N COOK FOR 2 MORE MINUTES SO ESCAROLE CAN COOK DOWN.
• 4. ADD CANNELLINI BEANS (WITH LIQUID DO NOT DRAIN) N PARSLEY THEN TURN HEAT DOWN TO A SIMMER N COOK FOR ABOUT 5-7 MINUTES....N ENJOY :)

SAUTEED ESCAROLE WITH GARLIC AND CANNELLINI BEANS

Steps:

• In a large skillet start the garlic in cold oil over moderately high heat, stirring, until it is golden. To the skillet add the escarole, and season with salt and pepper, to taste. Saute the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the cannellini beans. Heat through.

ESCAROLE AND BEANS

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
• In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.