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Escarole and beans

Laura in the Kitchen · ♥ 934 likes · 22.6K views · 3 min video

Read about white beans in the BrightCulinary Book

Escarole and beans, from the video
Timestamp
Ingredients
Method
Techniques
▶ 0:16
  • 2 heads escarole
Remove the bruised outer leaves of each escarole head, trim yellow tips, chop into bite-size pieces.
Trimming, chopping and washing escaroleChoppingRead
▶ 0:46
Wash very well in a colander, as it can be sandy; no need to dry.
▶ 0:57
  • ¼ cup extra virgin olive oil
  • sliced garlic
  • hot pepper flakes
Heat the olive oil in a high-sided large skillet with the sliced garlic and hot pepper flakes until they saute.
Garlic, chili and anchovy in olive oilSauteingRead
▶ 1:15
  • 2 tsp anchovy paste
Add the anchovy paste and let it melt into the oil.
▶ 1:43
Add the escarole and work it with a wooden spoon until it wilts.
Wilting the escarole
▶ 1:58
  • 1 can cannellini beans
  • salt
  • pepper
When about two thirds wilted, add the drained, rinsed cannellini beans, lots of salt and plenty of pepper.
Beans, salt and pepperDraining
▶ 2:28
  • ½ cup water
Add the water, stir, cover and simmer about 20 minutes.
Simmering and serving with breadSimmeringRead
▶ 2:41
Serve with a hunk of bread.