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.

Rating:
★★★★★ 2 votes
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

Step-By-Step

1Steam escarole in boiling water until tender. Set aside.
2Saute 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.
3Simmer for 20 minutes. Add breadcrumbs and red pepper flakes and toss together. Sprinkle with romano cheese before serving.
4Great with a loaf of crusty italian bread.

About this Recipe

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