GREENS and BEANS

Betsy Acker

By
@auntbet

I try to make this dish anytime I can find fresh escarole. Originating in Utica, NY, it can be served as a main dish or side.


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Rating:

Comments:

Serves:

4-6

Prep:

15 Min

Cook:

30 Min

Ingredients

2 pkg
escarole, fresh
2 can(s)
cannellini beans
4 slice
proscuitto, chopped
2
hot italian cherry peppers, diced
1/2 c
italian breadcrumbs
1 c
chicken broth
1/4 c
romano cheese
2 Tbsp
olive oil
1-2 clove
garlic
1 tsp
hot red pepper flakes

Directions Step-By-Step

1
Steam escarole in boiling water until tender. Set aside.
2
Saute chopped onion and garlic in olive oil over medium heat in a frying pan. When tender, add cherry peppers,chicken broth, cannellini beans and proscuitto. Stir gently and blend in escarole.
3
Simmer for 20 minutes. Add breadcrumbs and red pepper flakes and toss together. Sprinkle with romano cheese before serving.
4
Great with a loaf of crusty italian bread.

About this Recipe

Course/Dish: Vegetables
Regional Style: Italian
Other Tag: Quick & Easy