Thanks to our new
Midtown Market tonight we are enjoying a classic southern Italian dish that was
a staple in our home…beans & greens, Escarole and white beans in a chicken
broth, topped with grated cheese and served with thick slices of bread. (I grew up knowing only two kinds of
bread, “bread”, which was any Italian bread, and “American bread”, which was
any sliced white bread.)
I’ve prepared this dish
many times, but have had to use a variety of other greens; Escarole has been
hard to find in Paducah…until now.
Hopefully it will become a staple in the market.
INGREDIENTS:
Escarole
Olive oil
Garlic
Red pepper flakes
White beans – tonight we
had Great Northern Beans
Fresh basil and oregano
Josh’s Ciabatta bread
Grana Padana cheese
PROCESS:
Blanch the greens in boiling
water for 3-5 minutes. In the
meantime heat the olive oil and add 2 cloves of pressed garlic, red pepper
flakes, spices, and the beans (with their liquid).
When the greens are
tender to taste add them to the pan and cook for about 2 more minutes. Serve with the grated cheese and thick
slices of bread.
COMMENTS:
So simple and so
good. In an instant I am back in
my mother’s kitchen.
note...I had kind of bad day today, and this made it so much better!
No comments:
Post a Comment