Cannellini & Escarole (Beans & Greens)

Bean & Greens, in this case, escarole

One of our mom's very favorite things was a big skillet of cannellini beans and greens. While she didn't much care what greens she used - she loved them all - my very favorite is escarole. Stew Leonard's has recently begun carrying 9 oz. bags of triple-washed torn escarole, which, along with their canned beans, makes a delicious side dish that's easy-peasy!

Again, a throw 'n go - use whatever amounts you want:

First skillet:
1 - 2 T. extra virgin olive oil

9 oz. escarole, cleaned and torn (any amount, really)

salt & pepper to taste

Heat oil and add the escarole. Saute, about 10 minutes, tossing often, until escarole is wilted and done. 

Second skillet:
1 - 2 T. extra virgin olive oil

2 cloves garlic, chopped

1 can cannellini beans (2 cans if you want)

BumHot (our family's dried hot pepper mix) or cayenne to taste

salt to taste

chicken stock if needed

Heat oil and add garlic. Saute until garlic is beginning to brown. Dump can of beans, liquid included, into the skillet. Stir and cook until all looks creamy. Add chicken stock if and when needed. Simmer about 10 minutes. Dump beans into the escarole skillet and stir all together, cooking a few more minutes. Taste and correct seasonings. Add more chicken stock if desired. Lemon zest would be nice as well. 

This is a wonderful left over! 

~~~

YUM!

'till we feast again!

xoabb