1/4 cup extra virgin olive oil (first cold pressed) more for on top when serving
1-2 large heads escarole
Salt, pepper and cayenne pepper to taste
1/4 teaspoon of each oregano, basil, parsley, we used all fresh ingredients when possible
1/4 teaspoon crushed red pepper flakes
3 cloves minced garlic
2 (16 ounce) cans cannellini beans, drained
plenty of pecorino Romano cheese
3 sprigs fresh parsley, chopped
Boil escarole separately until tender about 35 minutes, drain. For canned beans method- Heat 1/4 cup olive oil in a large skillet over medium heat and sauté garlic till brown, add boiled escarole and coat with oil and garlic flavors. Add the broth. Season with salt, pepper, and crushed red pepper flakes and other seasonings. Stir in cooked beans at this point and heat thoroughly and serve over bread.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-05-08 22:59:282016-05-08 22:59:37Escarole and White Beans with Crusty Bread
1-pound medium-thick asparagus, washed, trimmed and cut diagonally into 1-inch lengths
1 tablespoon extra-virgin olive oil
1 tablespoon sesame seeds
2 tablespoons snipped fresh chives
1 tablespoon balsamic vinegar
Salt and pepper to taste
16 chive blossoms, rinsed and stems removed to separate petals
Whole chive blossoms for garnish
Bring a pot of salted water to a boil and drop in asparagus. Return to a boil and simmer for 3 minutes or until crisp-tender. Remove from heat, drain and rinse under cold water until cool to the touch. Drain well.In a large skillet over medium heat, add olive oil and sesame seeds and stir for 1 minute. Add snipped chives and stir another minute. Add asparagus, balsamic vinegar, salt and pepper. Stir well, reduce heat to low, cover and simmer for 3 minutes.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-05-08 22:57:272016-05-08 22:57:27Asparagus with Sesame and Chive Blossom
3 garlic cloves, peeled and smashed (or spring garlic!)
1 large escarole head, trimmed, leaves torn and washed well
Coarse salt
In a large skillet, heat oil over medium. Add garlic, and cook until fragrant and lightly golden, about 3 minutes. Stir in escarole; season with salt. Cook, stirring frequently, until tender, about 10 minutes.
Escarole and White Beans with Crusty Bread
Escarole and White Beans with Crusty Bread
Boil escarole separately until tender about 35 minutes, drain. For canned beans method- Heat 1/4 cup olive oil in a large skillet over medium heat and sauté garlic till brown, add boiled escarole and coat with oil and garlic flavors. Add the broth. Season with salt, pepper, and crushed red pepper flakes and other seasonings. Stir in cooked beans at this point and heat thoroughly and serve over bread.
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Asparagus with Sesame and Chive Blossom
Asparagus with Sesame and Chive Blossom
Bring a pot of salted water to a boil and drop in asparagus. Return to a boil and simmer for 3 minutes or until crisp-tender. Remove from heat, drain and rinse under cold water until cool to the touch. Drain well.In a large skillet over medium heat, add olive oil and sesame seeds and stir for 1 minute. Add snipped chives and stir another minute. Add asparagus, balsamic vinegar, salt and pepper. Stir well, reduce heat to low, cover and simmer for 3 minutes.
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Sauteed Escarole
Sautéed Escarole
In a large skillet, heat oil over medium. Add garlic, and cook until fragrant and lightly golden, about 3 minutes. Stir in escarole; season with salt. Cook, stirring frequently, until tender, about 10 minutes.
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