John G, our illustrious farmer, mentioned last night that his mother has a delicious recipe for escarole and beans and that his mom is visiting them this week. John and Mom got together and sent me this to share with all of you. As the Garofalos say, mangia bene! Thank you so much Diane Garofalo.
1 large bunch of escarole
2 tablespoons extra virgin olive oil
2 cloves of garlic or more to taste, chopped
1 or 2 (15 oz) cans cannellini beans (white kidney beans), drained and rinsed
1 cup grated Pecorino Romano or Parmesan cheese
4 cups low-salt chicken broth (or vegetable broth with apologies to Diane)
Kosher salt, to taste
Freshly ground black pepper, to taste
Crushed red pepper, to taste
Cut off the bottoms of the escarole, wash the leaves thoroughly, and roughly tear or chop them into pieces.
In a large pot over medium heat, heat the olive oil. Add the garlic and sauté until fragrant and translucent, about 15 seconds. Do not let the garlic brown.
Toss the wet escarole into the pot with the garlic (enjoy the sizzle), and sauté until wilted, about 2 minutes.
Add a few pinches of salt, grind in some pepper, and give it a pinch or two of crushed red pepper. Stir in and add the beans, the cheese, and the broth.
Taste the broth and adjust the seasonings.
Let this simmer until escarole is tender and beans are soft, about 20 minutes. Add more broth for a soupier consistency.
Serve in individual bowls. Drizzle each serving with a splash of olive and pass the grated cheese.
Don’t forget the crusty Italian bread and mangia bene!