Wednesday, May 30, 2012


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.


Olive oil
Red pepper flakes
White beans – tonight we had Great Northern Beans
Fresh basil and oregano
Josh’s Ciabatta bread
Grana Padana cheese


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.


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!

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