One large bunch Escarole (about one pound or so)
4 tablespoons olive oil plus more to drizzle on plate
2 clove of garlic
3 cups of cooked white beans (Fagioli, great Northern or Cannellini)
One cup escarole stock (reserved from cooking your Escarole)
Pinch of baking soda
One tablespoon of salt for your water in oder for it to come to a boil.
One additional teaspoon to sprinkle on your Escarole and beans when it's ready.
Side dish or soup, this is such a healthy go to dish this time of year. Even my son enjoyed it last night. I wonder where he gets that from?
Plenty of Fresh Escarole is rinsed, cut up and blanched. I even like to add a pinch of baking soda to help the Escarole retain it's pretty green color. Salt the water and cook for a good 5-6 minutes. Remember that once you add your Escarole, your timing begins when your water is boiling again. Drain well. Set aside.
Thaw your beans (about 3 cups). I keep a good amount in the freezer. If you like to use a can, be sure to drain and rinse those beans. On occassion, I have even given them a boil to remove that canned residue. However, fresh is best, but you can get a good result either way. Heat 2 tablespoons olive oil in a skillet. Add some Rosemary. When the Rosemary is fragrant remove from your pan and add 2 cloves of garlic cut up. After just about 30 seconds, your garlic will be fragrant. Add your Escarole, One cup of Escarole Stock, turn your heat up just a little and continue to mix and cook until all your liquid is has evaporated in your pan except for about 1/4. Add your beans, and cook for about 5 minutes. Remember your beans are pre-cooked. Your pan will become quite dry. You can remove from heat, drizzle some Extra Virgin Olivie oil and serve as a side dish or stand alone meal with some crusty bread. Buon Appetito