White Beans And Escarole Food

WHITE BEAN AND ESCAROLE SOUP

Steps:

• Serving suggestions:
• Drizzle each serving with extra-virgin olive oil and/or sprinkle with freshly grated Parmesan and serve with a good crusty bread.
• In a soup pot, heat the oil over medium heat, add the pancetta, and saute for about 5 minutes. Remove meat with a slotted spoon and set aside. Add the onion and saute until golden, about 10 minutes. Add the garlic, rosemary, and pepper flakes; saute for 3 minutes more. Add the escarole, stirring for 2 minutes more. Add the beans, tomato, broth, and salt to taste; bring to a boil. Lower the heat to maintain a gentle simmer, cover, and cook for 10 to 15 minutes. Stir in the reserved pancetta and season with salt and pepper to taste. Serve with the oil and/or cheese and the crusty bread. Cook's note: Swiss chard is a welcome substitute for the escarole.
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ESCAROLE AND BEAN SOUP

Steps:

• Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
• Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.

ESCAROLE WITH ITALIAN SAUSAGE AND WHITE BEANS

Steps:

• Heat oil in heavy large pot over medium-high heat. Working in batches, sauté sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Using slotted spoon, transfer sausage to bowl, leaving drippings in pot. Reduce heat to medium; add onion to pot and sauté until translucent, about 5 minutes. Add prosciutto and sauté 1 minute. Mix in garlic and crushed red pepper. Add escarole and sauté until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock and sausage and simmer 10 minutes to blend flavors. Season to taste with salt and pepper. Transfer to large bowl. Top with grated Parmesan, if desired.

ESCAROLE WITH WHITE BEANS

Steps:

• In a large skillet, heat the oil over medium heat.
• Add onions to the pan and cook over medium heat, stirring occasionally, until soft, about 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine and broth and bring to a boil. Add the beans, escarole, salt, and pepper. Cover skillet and cook, stirring occasionally, until the escarole is completely wilted, about 10 minutes.
• Sprinkle Parmesan on top and serve.

WHITE BEAN AND ESCAROLE SOUP

Steps:

• Heat the oil in a soup pot, over medium heat, add the pancetta, and cook until just brown, about 5 minutes. Transfer the pancetta to a plate with a slotted spoon and set aside. Add the onion to the pot and cook, stirring occasionally until golden, about 10 minutes. Add the garlic, rosemary, and pepper flakes, cook until translucent, about 3 minutes more.
• Stir in the escarole and cook until just wilted, about 2 minutes. Add the broth, beans, tomato, and bring to a gentle simmer. Season with salt, to taste. Cover, and cook until slightly thickened, about for 10 to 15 minutes. Stir in the reserved pancetta and season with salt and pepper, to taste. Serve in bowls with a drizzle of olive oil and Parmesan, if desired.

WHITE BEAN AND ESCAROLE SOUP

Steps:

• Serving suggestions:
• Drizzle each serving with extra-virgin olive oil and/or sprinkle with freshly grated Parmesan and serve with a good crusty bread.
• In a soup pot, heat the oil over medium heat, add the pancetta, and saute for about 5 minutes. Remove the meat with a slotted spoon and set aside. Add the onion and saute until golden, about 10 minutes. Add the garlic, rosemary, and pepper flakes; saute for 3 minutes more. Add the escarole, stirring until wilted, about 2 minutes more. Add the beans, tomato, broth, and salt; bring to a boil. Lower the heat to maintain a gentle simmer, cover, and cook for 10 to 15 minutes. Stir in the reserved pancetta and season with salt and pepper. Serve immediately with the oil and/or cheese and the crusty bread.

CREAMY ESCAROLE AND WHITE BEAN DIP

Steps:

• Heat the olive oil in a large high-sided saute pan over low heat. Add the garlic and cook until just starting to soften, about 1 minute. Increase the heat to medium; add the escarole and cook until just wilted, 3 to 5 minutes. Stir in the white wine, 1/2 cup water, the cannellini beans (with the liquid from the can) and a large pinch of salt. Bring to a strong boil over medium-high heat and cook for 5 minutes, stirring occasionally. Stir in the rosemary and cook until there is only a light coating of liquid at the bottom of the pan, about 5 more minutes. Turn off the heat and let cool at least 15 minutes.
• Transfer the mixture to a food processor and blend until smooth, stopping to scrape down the sides of the bowl as needed (the mixture should look similar to the texture of spinach dip). Spoon into a medium bowl, cover with plastic wrap and refrigerate until completely chilled, about 2 hours.
• Before serving, season the dip with lemon juice and more salt to taste. Drizzle with olive oil. Serve with crackers and/or crudites.

PASTA WITH WHITE BEANS, TOMATOES, AND ESCAROLE

Steps:

• In a kettle combine the beans with enough cold water to cover them by 2-inches and simmer them, covered, for 1 to 1 1/2 hours, or until they are tender. Drain the beans in a colander set over a bowl and reserve the cooking liquid. In a large deep skillet cook the onion, the garlic, the sage, the rosemary, the thyme, the red pepper flakes, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is softened, add the escarole in 2 batches, and cook each batch, stirring, for 2 minutes, or until the escarole is wilted. Add the wine and simmer the mixture for 3 minutes. In a blender or food processor purée 1 1/2 cups of the cooked beans with 2 cups of the reserved cooking liquid and add to the skillet with the remaining beans, the tomatoes with the reserved juice, and salt and pepper to taste. Simmer the sauce, uncovered, stirring occasionally, for 10 minutes, or until it is thickened slightly, and stir in the parsley. In a kettle of boiling salted water cook the fusilli until it is al dente, drain it well, and in a large bowl toss it with the sauce and the Parmesan.
• To quick-soak dried beans:
• In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.

CHICKEN WITH WHITE BEANS AND ESCAROLE

Steps:

• - boil water and cook pasta noodles. after you drain them add a little butter to the noodles to keep them from getting sticky.
• - wash chicken and pat dry. salt and pepper chicken on both sides.
• - heat olive oil in large saute pan until shimmering.
• - add chicken and brown for five minutes on each side. remove chicken to plate and let rest.
• - drain pan of most of the chicken fat and return to med-low heat. add diced onion. after onions turns opaque, add garlic. cook until fragrant, about one minute.
• - add chopped escarole to onion mixture and saute until wilted, about three minutes.
• - add white beans, wine and chicken stock. also add sage and red pepper flakes. up heat and simmer five minutes until slightly reduced.
• - return chicken thighs to pan. put lid on pan and turn heat to med-low. if you need to you may add more broth or wine. you want there to be a sauce for the noodles.
• - after about ten minutes flip chiken thighs and put lid back on. simmer ten more minutes.
• - remove lid and add sherry. simmer on low five more minutes and check thighs for doneness. may take a few minutes more depending on their size. serve over buttered bow-tie pasta with grated parmesan to garnish.