This is a staple in our house. I add a little dry chicken base and unsalted butter to the oil and garlic. Adjust your salt. Make sure you squeeze all the water out of your escarole (very important).I'm a garlic freak so I use a lot more. If you like hot peppers try roasting some Hungarian hots and put on top of greens. Serve with crusty bread.
This is a staple in our house. I add a little dry chicken base and unsalted butter to the oil and garlic. Adjust your salt. Make sure you squeeze all the water out of your escarole (very important).I'm a garlic freak so I use a lot more. If you like hot peppers try roasting some Hungarian hots and put on top of greens. Serve with crusty bread.
Liked this very much. Didn't have escarole so I used Kale and cooked longer. Added a little "Better than boillion" non chicken flavor for a little extra taste.
Loved this! I used spinach instead of escarole because depending on the season sometimes I find escarole to be a little bitter. Also instead of water I cooked the spinach in chicken broth. I would absolutely make this again!
I love greens and beans! This is also a staple in my house. I want to offer an alternate method that only uses one large skillet and no pre-blanching. At my supermarket you can buy bags of cleaned and chopped escarole - I start there. In a large nonstick skillet add 3 TBLSs olive oil, and 5 cloves rough chopped garlic. when the garlic is fragrant add escarole and toss with tongs for 3 minutes or so to cover each piece with with garlic oil. Add I can drained cannelinni, 2-3 cups chicken broth, hot pepper flakes, oregano, and bring to a rapid boil over high heat. Cook to reduce for 10 -15 minutes. Turn off heat and sprinkle liberally with fresh grated parm. cover and let stand for a few minutes. the 'sauce' is cheesy and and great for crusty-bread dipping. we usually have this with spicy grilled chicken sausage. Easy, fast, economical, healthy, and delicious.
I found this just ok. I like all the ingredients and there wasn't anything wrong with it just didn't thrill me. I added a little white wine for extra flavour. I think I will use the leftovers in chicken broth and small pasta for a quick soup.
This is SO good! I did make a change- I used arugula because I always have it and that eliminated the need for boiling the greens. (when I added the greens I also threw in some shredded leftover rotisserie chicken and turned it from a side dish into a complete meal) Will definitely be making this more.
Topped with roasted Hungarian pepper and ate the whole thing with a loaf of crusty Italian bread and bottle of wine-excellent!
Absolutely love it. Use a good (or flavored) olive oil. Wonderful with fish.
OMG...put it on a grilled chicken sandwich with some sliced provolone and you have a great GREAT meal!
