Friday, March 23, 2007


2 heads of escarole
1 can of red kidney beans
2-3 tbsp oil
3 cloves of garlic

Fill sink with water, cut off bottom of escarole and put in sink with water.
Swish around to remove all the sand and put in a large pot with water and 1 tbsp of salt.

Cook until tender.

In a separate saucepan, saute the garlic in oil, carefully add the escarole, picking it up out of the water it was cooked in. Don't worry about some of the water going in the pot with the escarole.
I always save some of the water anyway in case I want to add a little more to the pot. You don't want the escarole to be dry. You want it to be a little soupy. Then add the beans including the liquid.

Season with salt, pepper and garlic powder to taste.

Cook together about 15 minutes.

Serve with crusty italian bread to dunk into the juice. YUM!