Old World Escarole and Beans |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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After searching high and low for a soupy escarole and beans recipe, I finally created my own version. It tastes just like the appetizer I order at one of my favorite Italian restaurants in New York. It has a soupy consistency so best served in a bowl with a crusty bread for dipping. My husband asks me to make this every week. I promise you will love this recipe. The cooking technique removes the bitterness from the escarole while maintaining the firmness of the beans. Ingredients:
2 slices bacon |
1 tablespoon olive oil |
1 head escarole, coarsely chopped |
2 cloves garlic, pressed |
1 (15 ounce) can chicken broth |
1 (15.5 ounce) can cannellini beans, rinsed and drained |
1/8 teaspoon crushed red pepper flakes |
2 tablespoons grated parmesan cheese |
Directions:
1. 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.
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