Escarole and Beans

Giorgio Celmo

This is one of the first dishes my Nona taught me to make. Its cheep easy to make, and very delicious. It goes equally well with fish or roasted meat main dishes.

It’s also excellent reheated the next day or even better the day after.

Ingredients

1 cup chicken stock, I use chicken base, or chicken stock in a can.

1 large head of escarole washed and cleaned well, cut into 1 inch pieces

3-tablespoon olive oil, I use pomice because it works better at a higher heat.

2 cloves Garlic finely chopped use descent size not any wimpy ones.

1 16oz can cannelloni beans

6 basil leaves julienned, no stems

Pinch of crushed red pepper flakes

½ cup Parmesan cheese

Directions

Place the escarole and chicken stock into a large pot, over medium heat bring to a boil, and simmer for one hour. No lid required, stir as needed.

Heat the olive oil in a non-stick fry pan over medium heat. Add the garlic and heat until lightly browned. Add the beans with their juices, bring to a boil and cook for about 4 minutes. Add the mixture to the escarole; add the basil and let simmer for

about 20 minutes. Stir occasionally with a wooden spoon. It should have a soupy

consistency. Finish the dish by adding the pepper flakes. Ladle into bowls and serve with a good crusty Italian bread, and the Parmesan cheese sprinkled on top.