Prepare mushrooms by rubbing the dirt off with a paper towel. Slice, quarter, or mince as desired.
Cook to Release Moisture: Heat a few teaspoons of butter or oil in a skillet over medium heat. Add the mushrooms and a pinch of salt, and stir to evenly coat the mushrooms with butter. You should hear the mushrooms sizzling. Continue cooking for 1-2 minutes, stirring frequently, until the mushrooms start to release their moisture.
Continue cooking the mushrooms over medium heat, stirring occasionally, until all the moisture has evaporated and the mushrooms start to turn dark reddish-brown with golden spots. This should take another 5-8 minutes (total cooking time is about 10 minutes).
1 large or 2 small heads escarole (about 1 pound total), trimmed, leaves torn and washed well
Coarse Salt
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.
2 medium onions (about 6 ounces each), finely chopped
1 large shallot, finely chopped
1 garlic clove, minced
2 quarts homemade or low-sodium store-bought chicken stock
4- 15 oz. cans OR 1 pound dried white beans, soaked overnight, drained, and rinsed
3 large thyme sprigs
1/4 teaspoon cayenne pepper
Coarse salt and freshly ground pepper
1 head escarole, cut crosswise into strips
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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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 Lehman2014-05-27 13:01:192014-05-27 13:01:19White Bean Soup with Bacon and Escarole
Sauteed Mixed Mushrooms
Sautéed Mixed Mushrooms
INGREDIENTS
DIRECTIONS
Prepare mushrooms by rubbing the dirt off with a paper towel. Slice, quarter, or mince as desired.
Cook to Release Moisture: Heat a few teaspoons of butter or oil in a skillet over medium heat. Add the mushrooms and a pinch of salt, and stir to evenly coat the mushrooms with butter. You should hear the mushrooms sizzling. Continue cooking for 1-2 minutes, stirring frequently, until the mushrooms start to release their moisture.
Continue cooking the mushrooms over medium heat, stirring occasionally, until all the moisture has evaporated and the mushrooms start to turn dark reddish-brown with golden spots. This should take another 5-8 minutes (total cooking time is about 10 minutes).
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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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