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Cannellini and Escarole

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This is a very simple and pretty decent vegetarian meal.

Buying dry beans and cooking them at home would make it taste better but canned makes it quick and easy

Cannellini and Escarole

15 oz drained and rinsed canned cannellini beans
1 head escarole chopped in 1 inch pieces
2 onions, chopped finely
4 cloves garlic minced
1 cup vegetable broth
1 cup water
1/2 tsp red pepper flakes
1/2 tsp salt
2 tsp lemon juice
1 tbsp olive oil
salt and pepper


In a large pot add olive oil and onions, place over medium heat.
Stir until the onions are brown.
Add garlic and red pepper and cook for about a minute.

Add water, broth, cannellini, escarole to the pot and stir until it comes to a simmer.
Cook until escarole is wilted
Turn heat to high and boil until the water has evaporated
Add in lemon juice and stir.
Add salt and pepper to taste

When evaporating the water, be cautious not to burn the food.

If you can’t find cannellini beans, good substitutes are great northern or white kidney beans. There seems to be very little difference between them.

Escarole substitutes are easy and also not. Some of these are much more pungent than escarole, especially cooked. Arugula, radicchio, kale, mustard greens, chard and chicory should be okay. Cooked kale is really nasty though.

To un-vegetarian-ize it, adding cooked ground chicken would be fantastic.

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