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Escarole & Beans...or Greens & Beans - whatever you want to call it!

1/21/2017

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This recipe is over the top yummy and simple to make.  It's not only D'Licious but good-for-the-bod too, packed with protien, vitamins and fiber!

Greens and Beans, Escarole, pronounced
(Shca-dahl) 
and Beans, can be made thick, or like a broth soup. Eat it plain or grate a heap of Parmesan cheese over the top, serve with crusty Italian bread...or roast Italian sausage to serve in it or on the side!  You can thank me later...lol.  We love this hearty dish anytime of year - but specifically on a chilly night.  My mother in law Millie made this dish at least twice a month...and my husband loves it!  I can't believe this used to be called a depression dish.  I hope you enjoy it as much as we do.  

Here's the Recipe;)

Ingredients:

 
  • 16 oz of chicken broth + more if needed
 
  • ¼  cup extra virgin olive oil  & more to drizzle on top when serving

  • 2 large heads escarole
 
  • Salt and pepper to taste
 
  • ¼ teaspoon of each oregano, basil, parsley, we used all fresh ingredients when possible
 
  • ¼ teaspoon garlic powder
 
  • 1/4 teaspoon crushed red pepper flakes

  • 3 cloves minced garlic

  • 3 - 16 ounce  cans cannellini beans, drained
 
  • Plenty of Parmesan or Pecorino Romano cheese
 
  • Reserve 1/2 of the bean water, 3 sprigs fresh parsley, chopped, 
    pinch of cayenne pepper

Directions:

Rinse escarole thoroughly, cut into bite size pieces.  Boil escarole separately until tender about 20 minutes, drain. Place in bowl, set aside. Sauté oil and garlic in med-large pot, add beans, stir then add salt and pepper to taste.  Add broth, heat through add the seasonings. Cook for an hour, stirring occasionally and gently piercing the beans with a fork.  Add escarole, stir.  Dish out, grate fresh cheese on top, serve with crusty Italian bread!!!  

For soup style shown, add more chicken broth, you can also add boiled chicken and ditalini to make a hearty meal out of this. Boil until mixture gets thicker and looks creamy. Serve with plenty of grated cheese on top and thick chunks of crusty bread and a few drizzles of olive oil.
 
Simply D’Licious!

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    Chef Notes!


    Welcome!

    I'm a Personal Chef , Sweet Maker, Event Planner and Philanthropist.......Creating and Celebrating the Art of Food, 
    an Organized Home and Fresh, Healthy Living.


    Each Day is a Gift! Open it, Celebrate it, Enjoy it, Share it!

    Most of all....Eat D'Liciously!
    A percentage of our proceeds are donated to Feeding the Poor,
    Animal Cruelty and Preserving our Beautiful Planet!


    I'm the youngest of six girls, happily married and have two wonderful sons, two new amazing granddaughters (OMG)...and a fabulous French Bulldog Gizmo.  I enjoy spending quality time with friends and family, reading home improvement mags, playing with my dog, gardening, fishing, cooking & baking (of course), entertaining and helping others in need.  I write poetry and dabble in painting and other artwork.  The joy of cooking and designing food has always been a part of my life......and quite naturally.....The Domestic Stylist was finally born! Rebranded to EatD'Licious - D'Licious Chef Services, Confections & Events - October 2016! (WooHoo).

    I'm a personal chef and our services extend beyond just that.  We also provide meals to the home-bound and elderly, design fabulous wedding and event cakes, cookies, pastries and desserts!  I hope to share all of my passions here with you!

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