This is a variation on a recipe from the Wall Street Journal, which reminded me of something my grandmother used to fix for herself with escarole. This is a very satisfying meal when you are hungry for something with substantial, with veggie content, and not too heavy.
When the dish is finished, place a slice of crusty (or toasted) bread in a soup bowl, top with the escarole & beans, and sprinkle with a good amount of grated parmesan cheese. Eat with a soup spoon.
Ingredients:
1 bunch Escarole - smooth or frilly - medium sized bunch, washed and sliced across into slices about 1-1/2 inch wide
1/2 medium onion, diced
2-3 cloves garlic, minced or crushed (or 2 teaspoons minced garlic packed in oil)
1/2 red bell pepper, diced (or use a few diced carrots instead - the original recipe called for carrots)
1/2 teaspoon red pepper flakes (dried)
2 tablespoons lemon juice
3/4 cup water (you might need to double or triple this amount to completely cover the escarole so that it is cooked in liquid)
1/2 teaspoon salt
a few grinds of black pepper
2-3 tablespoons olive oil
1 15 ounce can white cannellini beans (white kidney beans), drained and rinsed (or, use canned white navy beans, drained & rinsed if you cannot find cannellini beans)
Grated parmesan cheese (we like the shredded version)
1 loaf nice crusty bread (fresh or toasted)
Place all of the ingredients except the beans, cheese and bread in a large frying pan or saucepan, and cook over medium heat, stirring frequently, until the escarole is mostly cooked & soft. You are "braising" the escarole, not sauteeing it, meaning that the escarole needs to be submerged in the water. Sauteeing it makes it turn brownish, which is not as pretty. Add the drained & rinsed cannellini beans, and cook for 5-10 more minutes. Serve over a good-sized slice of fresh crusty bread, and top with parmesan cheese.
Here's a pic of the dish with both carrots and bell pepper, and using mixed navy and cannellini beans:
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