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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Escarole is a bitter green, I just love it. This is a good introduction if you never had it. The raisins sweeten it. The beans give it a nice richness. The vinegar cuts down the bitterness and the salty capers and anchovies makes for a dish with lots of flavor. The optional ingredients are for those that are not vegetarians. Do rinse the beans, anchovies and capers well to remove excess sodium. Ingredients:
1 bunch escarole |
1 (15 ounce) can white cannellini beans, rinsed and drained |
1 tablespoon golden raisin |
2 -4 anchovy fillets, soaked 10 minutes in (optional omit to make vegetarian ) |
water or milk, and patted dry |
1 tablespoon olive oil |
1 tablespoon pine nuts, lightly toasted |
2 garlic cloves, minced |
1 teaspoon capers, drained and rinsed |
1 teaspoon balsamic vinegar |
salt and pepper |
grated cheese (optional omit to make vegetarian ) |
Directions:
1. Discard or trim any tough outer leaves.
2. Tear into bite sized pieces, wash and spin dry.
3. Soak the raisins in 2 tbsp warm water until soft, about 20 minutes.
4. Chop the anchovies into a paste.
5. Heat the olive oil and saute the garlic until it turns pale brown, about 2 minutes.
6. Add in beans, It's OK if they get mashed while stirring.
7. Stir in the escarole until it wilts.
8. Stir in all of the other ingredients and saute for about a minute.
9. Serve hot topped with grated cheese.
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