this is one of my go-to comfort foods when i can’t decide what to eat. it’s another quick one, and it’s also pretty light. other versions of escarole and beans turn it into a soup, add pasta, boil the greens, or do other unnecessary stuff, but seriously this is really all you need to do..
ESCAROLE AND BEANS
2 heads escarole
3 cloves garlic
3T olive oil
1 can cannellini beans, rinsed and drained
1/4t red pepper flakes
core, chop and rinse the escarole. discard/compost the core. some people rinse it in a bowl of water, but i find that makes everything too soupy. i recommend chopping it all up, rinsing in a colander and leaving it in the sink to drain until you need it. heat the oil over medium-high heat in a large pan (escarole takes up a lot of space at first but shrinks down to nothing) and coarsely chop the garlic. fry up the garlic until it’s barely undercooked. in my experience, the garlic winds up burning if i cook it all the way and THEN add the escarole, so i just fry it until the smallest bits begin to turn golden brown. now throw in the escarole and stand back–the water will spit up in the pan a bit. once it stops sizzling, salt the escarole and fry it up until it’s shrunken a bit and most of the water has evaporated out of the pan. this should take 5-10 minutes depending on your stove and how wet your escarole was. rinse and drain your beans (or use some soaked/boiled dried beans, whatever) and dump them in. cook for about 5 minutes more, or until the beans are nice and hot and the excess water is really evaporated. sprinkle on the red pepper flakes and toss to distribute. salt and pepper to taste and sop up any juices in your bowl with a hunk of italian bread. yeahhhh.