Ingredients for 4 people: 300 gr. boiled escarole 200 gr. of cooked beans extra virgin olive oil q.b. 1 clove garlic salt and pepper q.b.
Procedure: If you don’t have a can of beans, soak the dry beans (at least for a night) in warm water. In the morning, drain and boil at low heat for a couple of hours in plenty of water without salt. Cook the escarole in a pot with a little water (like you would do to cook spinach) When the escarole is cooked drain it, preserving a bit 'of its stock. In a separate pan put some extra virgin olive oil (1/4 cup, maybe) and simmer 1 clove of garlic in it. When the garlic has browned, add the previously boiled escarole and cook for few minutes. Add the beans also previously boiled, a little 'pepper and salt. Add the boiling water (the one you saved from boiling the escarole) and cook on low for about ten minutes.
Stewed Escarole with Feta Courtesy of Michael Symon for Food Network Magazine
Prep Time: 12 min Inactive Prep Time: -- Cook Time: 18 min Level:
Easy Serves: 6 to 8 servings Ingredients Kosher salt 1 head escarole, roughly chopped 1/4 cup extra-virgin olive oil 1 onion, chopped 1 tomatoes, seeded and diced 1/4 pound feta cheese, crumbled Freshly ground pepper
Directions Bring a large pot of salted water to a boil. Add the escarole and cook until bright green, about 1 minute. Drain and transfer to a bowl of ice water; drain and squeeze dry.
Heat the olive oil in a large skillet over medium heat. Add the onions and cook until soft, about 6 minutes. Add the escarole and tomatoes, reduce the heat to low and cook until tender, about 6 minutes. Add the feta and cook until partially melted, about 5 more minutes. Season with salt and pepper.