ESCAROLE N BEANS
By
Lora DiGs
@ansky714
1
I USE THIS RECIPE I FOUND ON ALLRECIPES ONLY I CUT IT DOWN FOR MY NEEDS N I CHANGED UP THE PREPARATION FOR LESS POTS TO WASH....AHHHHH :)
Ingredients
-
1 bunchescarole, ruffly chopd (original recipe calld for 2 bunches)
-
1 can(s)cannellini beans, 15.5 oz (original recipe calld for 2 cans)
-
2 clovegarlic, grated (original calld for 2 cloves mincd)
-
2 Tbspolive oil (original calld for 3 tblspns)
-
1/2 tspcrushed red pepper (original calld for 1/4 tsp)
-
2 Tbspfresh parsley, choppd (original about the same)
-
·s n p to taste
How to Make ESCAROLE N BEANS
- IN A COLANDER PUT ROUGHLY CHOPPD ESCAROLE THEN PLACE COLANDER IN A LARGE BOWL FILLED WITH WATER. SQUEEZE N TURN ESCAROLE OVER SO DIRT FALL TO BOTTOM OF BOWL...EMPTY WATER FROM BOWL N REPEAT PROCESS 2 MORE TIMES. NOW LET WATER DRAIN OFF ESCAROLE B4 COOKN .
- ADD OLIVE OIL TO A LARGE PAN N ON MED HEAT ADD CLEAND ESCAROLE N GRATED (OR MINCED) GARLIC . USING A PAIR OF TONGS TURN ESCAROLE N GARLIC SO ITS COATD IN OIL N COOK FOR 3 MINUTES.
- ADD SALT N PEPPER N CRUSHD RED PEPPER....MIX N COOK FOR 2 MORE MINUTES SO ESCAROLE CAN COOK DOWN.
- ADD CANNELLINI BEANS (WITH LIQUID DO NOT DRAIN) N PARSLEY THEN TURN HEAT DOWN TO A SIMMER N COOK FOR ABOUT 5-7 MINUTES....N ENJOY :)
