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Simple Sauteed Escarole
Simple Sautéed Escarole
INGREDIENTS
DIRECTIONS
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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White Bean Soup with Bacon and Escarole
White Bean Soup with Bacon and Escarole
INGREDIENTS
DIRECTIONS
Heat oil in a large, heavy saucepan over medium heat until hot but not smoking. Add bacon, and cook, stirring occasionally, until crisp, about 12 minutes. Using a slotted spoon, transfer to a plate.
Add onions and shallot to pan; cook, stirring occasionally, until onions are translucent and soft, about 8 minutes. Add garlic; cook 1 minute more.
Return bacon to pan. Stir in stock, beans, thyme, cayenne, and 1 teaspoon salt; season with pepper. Bring to a boil. Reduce heat; cover, and simmer 30 minutes. Uncover, and cook until beans are tender, about 1 1/2 hours more if using dried beans or cook 10 minutes more if using canned beans.
Stir in escarole. Cook 2 minutes. Season with salt and pepper.
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Asian Pear Crumble
Asian Pear Crumble
INGREDIENTS:
DIRECTIONS:
Preheat the oven to 350º. Peel and core the pears and then slice them about 1″ thick. Put the slices into a bowl waiting with the juice of half a lemon making sure that each new addition is coated in lemon juice.
In a bowl combine the flour and sugar. Add the cinnamon and salt. Add the cubed butter and combine. I like to use a pastry blender. You can also use a food processor or a mixer. You want larger bits of butter than you would for a pastry crust. Pearl size.I used a smaller baking dish wanting just to make enough for my family to eat dessert with none left over. If you want to make this for more people, double the crumble recipe and use a whole lemon.
Pour your fruit into the baking dish and cover it with the crumble topping. Bake for 30-40 minutes or until it is golden and bubbly.
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