Ask the Foodie about Escarole!

Hey,

I asked for the escarole and beans recipe at the Jet game. Don't know if you'll be at 16-G on New Years Eve for Oakland. How about the recipe?

Joe "Namath"


Well Broadway Joe,

Thanks for the email. I will be at 16-G on Sunday so I'll see you there and I did not forget your recipe request.

This gem comes courtesy of my Dad's girlfriend Marie and it is in great demand in her family. And with any homegrown recipe (especially Italian ones), there are not exact amounts, you need to wing it.

3 - 4 lbs of escarole
garlic
bacon (or pepperoni)
large can of cannellini beans
chicken stock (optional)

Cut off ends of escarole and wash thoroughly. You may need to rinse off 6 or 7 times to get rid of all the sand and grit that can get in between the escarole leaves. Boil escarole and strain - it will reduce considerably.

Meanwhile, brown garlic in olive oil and brown bacon or pepperoni. Throw in escarole and cook for at least an hour until escarole really comes apart and you can put a fork through it.

Add a can of rinsed cannellini beans and let cook for another half an hour. At this point you can add a can of chicken stock if desired.

Enjoy!
"Foodie"