Tonight I tried to re-create it partly from memory and partly by making things up as I went along. It turned out really good. The hubby, who had never had escarole before and was leery of the dish, was a good sport and tried it. And went back for seconds. I'd call that a success.
Simple Escarole and Beans
Ingredients:
- a couple tablespoons of olive oil
- 2 15-oz. cans of cannellini beans, drained (I used great northerns tonight)
- 1 cup water
- 2 large heads of escarole, washed and roughly chopped
- Tastefully Simple Garlic Garlic
- Tastefully Simple Seasoned Salt
- freshly ground black pepper
- a large handful (or two) of shredded parmesan
- Heat olive oil in a large sauté pan over medium-high heat. Add the beans and water and stir for a few minutes until heated through. Mash some of the beans with your wooden spoon, it helps to thicken the sauce.
- Add the escarole. 2 large heads may seem like a lot and that it won't all fit into the pan, but the escarole does wilt down a lot, I'd say to about 1/3 or 1/4 its original volume. I did this in handfuls, starting with the firmer white pieces, stirring them until they wilted a bit, then adding more, and ending with the more tender green pieces. Once the escarole is all lightly wilted, add a few dashes of TSGG and some TSSS and black pepper to taste.
- Stir in the shredded parmesan.
- Ladle into bowls and top with an additional sprinkle of parmesan. Serve with crusty bread.
