Guest guest Posted February 20, 2009 Report 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
Guest guest Posted February 20, 2009 Report 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
Guest guest Posted February 23, 2009 Report 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
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