Scarole e Fagioli

If you haven’t tasted escarole before, it’s well worth seeking it out. This leafy green from the chicory family has an ever-so-slight bitterness that works miracles with fresh rosemary. Serve as a side dish or main course with a crusty Italian bread.

Recipe

2 T. olive oil
1 onion, finely chopped
1/2 tsp. black pepper
1/2 tsp. Kosher salt
3 cloves garlic, minced
1 tsp. chopped fresh rosemary
1/4 to 1/2 tsp. red pepper flakes, depending on your heat preference
1/2 c. chicken broth (or vegetable broth)
1 head escarole (about a pound)
(1) 15-oz. can cannellini beans
1/4 c. shredded parmesan cheese + extra for serving
crusty Italian bread for serving

To prepare the escarole, cut off the core and separate the leaves. Cut into 2-inch pieces and put into a salad spinner. Fill up the bowl with water and swish the leaves around, giving them a good wash to dislodge any sediment or dirt lodged between the leaves. Lift out the inner colander part of the salad spinner, drain, and then put back in and spin! The leaves don’t have to be super dry as they will be braised. Set aside.

In a Dutch oven, heat the olive oil over medium heat. Add the onion, salt and pepper and sauté 5-7 minutes until soft and just starting to brown. Add the garlic, rosemary and red pepper flakes. Sauté for 30 seconds. Stir in the chicken broth and turn the heat down to medium low. Add the greens, cover and let simmer about 10 minutes until the greens just start to wilt, stirring every so often. Add the beans and simmer uncovered for 5 minutes.

Take off the heat and stir in the parmesan cheese. Serve with extra parmesan and a drizzle of olive oil, along with a crusty Italian bread.