2022 Week 5 Newsletter
Recipe & Pic from Food 52
Silky escarole, creamy beans, all the flavor your could ask for- in a matter of minutes you'll have a truly satisfying meal!
1 medium head escarole, about 1 pound (or substitute curly kale or mustard greens)
1/4 cup olive oil
1 large sprig rosemary, plus more for frying (optional)
2 dried chiles de arbol (or substitute ½ teaspoon crushed red pepper flakes)
3 garlic cloves, smashed
Salt, for seasoning
2 15-ounce cans white beans, drained and rinsed
1 cup vegetable or chicken stock
Rind of Parmesan, Grana Padano, or pecorino (optional)
1/2 of a lemon
Any of the above cheeses, for garnishing
Cut the head of escarole in half lengthwise, then cut each length crosswise, into 1 1/2-inch strips. Place in a large bowl and cover with cold water. Use your hands to swish the leaves around, loosening up the dirt. Let the escarole sit undisturbed for 5 or so minutes so that the soot settles to the bottom. Lift the escarole out of the bowl, then repeat the washing process. (Escarole is very dirty—washing it twice is critical.) Don’t worry if the leaves are still a little wet. (If you’re using kale or mustard greens, clean and remove the center ribs. Then give the leaves a rough chop.)
In a large Dutch oven with a lid, heat the oil over medium-high heat, Once hot, add the rosemary sprig and the chiles de arbol. Let sizzle for about 1 minute, then turn the heat to medium and add the garlic. Stir until it’s soft and golden on the edges.
Add the escarole a handful at a time. Stir it and let it wilt before adding the next handful and season with salt as you throw in each new addition.
When all the escarole has wilted, add the beans, the stock, and the cheese rind (if using), season with more salt, and stir to mix everything together.
Bring to a gentle simmer, then cover, lower the heat to maintain a slow simmer, and cook until the greens are tender and the liquid has thickened, about 20 minutes. (If you don’t want the dish to be soupy, you can remove the lid and simmer it for about 5 minutes, until the liquid has reduced.)
Before serving, season with lemon juice, salt, and pepper. Garnish with grated cheese and a swirl of olive oil. Serve over slices of toasted sourdough, polenta, or al dente ditalini.