Guest guest Posted February 20, 2009 Report Share Posted February 20, 2009 *Found this on Original-Vegetarian-Recipes . I've never tried cooking escarole, and this looks good, fast and simple. The Italian-restaurant version won't be /very/ spicy, but that doesn't mean the home version can't be if that floats yer boat. * ******************** Italian-Restaurant Beans and Greens (Cannellini with Escarole) Water 2 pounds escarole Salt, to taste 3 cloves garlic, finely minced 1/2 cup olive oil Red pepper flakes or cayenne, to taste 1 can (15 1/2 ounces) cannellini beans Freshly ground black pepper, to taste A little balsamic vinegar Clean the escarole and remove the tough leaves. Cut the leaves and stems into 2-inch pieces. Cook in salted boiling water. When tender, drain and reserve 1/2 cup cooking liquid. While the greens cook, sauté the garlic in the oil in a medium saucepan, taking care that the garlic doesn't burn. Add crushed red pepper (more can be added when served). Add the greens and cooking liquid and simmer for 5 minutes. Add beans and black pepper. Cover and simmer for 15 minutes. Drain any remaininbg liquid. Drizzle beans and greens with balsamic vinegar and serve. Source: Mary Ann Evans McGuirk * Rain @@@@ \\\\\* Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2009 Report Share Posted February 20, 2009 Hi Rain - So this one's not Tried-and-True, right? Best, Pat --- http://www.vegandonelight.com/spice http://beanvegan.blogspot.com http://river-rambles.blogspot.com " The world is a stage, but the play is badly cast. " (Oscar Wilde) *Found this on Original-Vegetarian-Recipes . I've never tried cooking escarole, and this looks good, fast and simple. The Italian-restaurant version won't be /very/ spicy, but that doesn't mean the home version can't be if that floats yer boat. . . . . .. . . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2009 Report Share Posted February 23, 2009 Thanks for the recipe. Another bean that goes extremely well in Italian recipes like this one is the " borlotti " bean -- often called " cranberry " bean when sold fresh and in the shell in North American vegetable markets, and sometimes called " roman " bean when canned or dry. (Goya sells the bean dry in plastic bags, and canned, under the name " Roman Beans " and " Habichuelas Romanas. " The borlotti bean is the preferred bean for making the classic Venetian dish Pasta e Fagioli. Regards, jrfm bluezinnia wrote: > > *Found this on Original-Vegetarian-Recipes > <Original-Vegetarian-Recipes%40>. I've never tried > cooking escarole, and this looks good, fast and simple. The > Italian-restaurant > version won't be /very/ spicy, but that doesn't mean the home version > can't be > if that floats yer boat. > > * ******************** > > Italian-Restaurant Beans and Greens (Cannellini with Escarole) > > Water > 2 pounds escarole > Salt, to taste > 3 cloves garlic, finely minced > 1/2 cup olive oil > Red pepper flakes or cayenne, to taste > 1 can (15 1/2 ounces) cannellini beans > Freshly ground black pepper, to taste > A little balsamic vinegar > > Clean the escarole and remove the tough leaves. Cut the leaves and > stems into 2-inch > pieces. Cook in salted boiling water. When tender, drain and reserve > 1/2 cup cooking > liquid. > > While the greens cook, saut� the garlic in the oil in a medium > saucepan, taking care > that the garlic doesn't burn. Add crushed red pepper (more can be > added when served). > > Add the greens and cooking liquid and simmer for 5 minutes. Add beans > and black > pepper. Cover and simmer for 15 minutes. Drain any remaininbg liquid. > Drizzle > beans and greens with balsamic vinegar and serve. Source: Mary Ann > Evans McGuirk > * > Rain > @@@@ > \\\\\* > > Quote Link to comment Share on other sites More sharing options...
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