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;)
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.