Escarole and Beans: A Simple, Flavorful Recipe
Escarole and beans is a classic Italian-American dish that's both hearty and comforting. It's surprisingly easy to make, requiring minimal ingredients and cooking time. This recipe focuses on a simple, yet delicious preparation, perfect for a weeknight meal or a cozy weekend lunch. Let's dive in!
Ingredients You'll Need:
- 1 large bunch of escarole: Look for vibrant green leaves with no wilting.
- 1 (15-ounce) can of cannellini beans: Other white beans, like Great Northern or navy beans, will also work well.
- 2 cloves garlic, minced: Fresh garlic is key for maximum flavor.
- 2 tablespoons extra virgin olive oil: Use a good quality olive oil for the best taste.
- 1/4 teaspoon red pepper flakes (optional): Add a touch of heat if you like it spicy.
- Salt and freshly ground black pepper to taste: Don't forget to season generously!
- 1/4 cup grated Parmesan cheese (optional): A sprinkle of Parmesan adds a lovely salty and umami note.
Step-by-Step Instructions:
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Prepare the Escarole: Thoroughly wash the escarole and remove any tough stems. Tear the leaves into bite-sized pieces.
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Sauté the Garlic: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
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Add the Escarole: Add the escarole to the pot and cook, stirring occasionally, until it wilts and softens, about 5-7 minutes.
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Incorporate the Beans: Drain and rinse the cannellini beans. Add them to the pot with the escarole. Stir to combine and cook for another 2-3 minutes, allowing the flavors to meld.
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Season and Serve: Season the escarole and beans with salt and pepper to taste. Serve immediately, optionally topped with grated Parmesan cheese.
Tips and Variations:
- Add Some Protein: For a more substantial meal, consider adding cooked sausage, pancetta, or chickpeas.
- Boost the Flavor: A splash of white wine or chicken broth adds depth of flavor.
- Lemon Zest: A little lemon zest brightens up the dish beautifully.
- Other Greens: Other leafy greens like spinach or kale can be substituted for escarole. Adjust cooking time as needed.
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