I could eat escarole & beans everyday. Actually, I basically do. Just ask Joe… I literally make this every Sunday and eat it sparingly [or I try to] throughout the week. It is just sooo damn good!! So good, I guess I have to share it on here. If you’ve never had it… prepare your taste buds.
- 1 head of escarole
- 2 cloves garlic – crushed
- 1 tbs olive oil
- 1 15-oz can Cannellini beans
- Salt, pepper, and red hot flakes to taste
Step 1: Clean up that sexy head of escarole.
See how nice it looks?
Ha! How deceiving. Seriously… escarole is filthy. It is a pain in the ass to clean, but it is well worth it. I do it weekly, so I know.
Step 2: Prepare your pan.
Add olive oil & crushed garlic to your pan, turn the heat on high.
Step 3: Add the escarole.
Cut up the escarole using your hands over the pan. No need to dry the leaves! The water that goes into the pan is exactly where it should be. The pan will seem to be overflowing… again, this is deceiving. Unfortunately for us, escarole will shrink down to nothing once there is heat. Dump the can of beans on top and admire its beauty.
Step 4: Season & wait patiently.
I add salt, pepper, and red pepper flakes. You can add whatever the hell you want! Sometimes if I’m feeling crazy, I drizzle more olive oil. Turn the heat to a simmer and just wait. I stir occasionally, but nothing crazy. Waiting…
Seriously people… this is the best!! Such a simple meal, but soooo delicious. Great way to sneak in those greens, too. Isn’t it pretty? Okay… I’m gushing now. Time for me to eat! xx Bianca