How to Cook Italian Escrole and Beans

I remember Momma washing the escrole and adding the garlic then simmering the soup. On a cold winter's night in New York City, my heart warmed as well as my body with this tasty dish of my ancestors back in Naples, Italy.

Escrole and Beans is an Italian staple. Its inexpensive and very nourishing.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• fry pan
• olive oil
• measuring cup
• large pot
• can of chick peas or
• kidney beans.
• head of escrole
• can of chicken broth

1. Pull the leaves from the head and break them apart washing them thoroughly. Escrole can be sandy, so make sure its really washed or you'll be chewing it when you eat.

2. Take a large fry pan or pot, add 1/4 cup olive oil and 1/4 cup water, add escrole and let simmer for 40 minutes. Add fresh garlic and saute it so the olive oil and garlic blend.

3. half way through the 40 minute simmer, add the beans finish simmering for full time. For softer leaves, let cook another 7-8 minutes.

4. Place escrole in bowls, serve with grated cheese and garlic bread.

[writelady]

on 11/15/2009 thanks! You will love it.

[soanyway]

on 11/14/2009 Boy! I bet this smelled heavenly! Thanks for the recipe! I have recomn'd you. Pay it forward to all ! ;-)