September Recipe from Chef: Greens and Beans!
This is a classic Italian recipe that’s easy to prepare and tastes great. You can serve this as a side dish or use it as part of an entrée, served on top of pasta. If using as an entrée on top of pasta, the addition of sausage or chicken works well. -Chef Harberle
Greens and Beans
Ingredients
½ cup extra virgin olive oil
6 garlic coves-minced
½ teaspoon crushed red pepper
2 large bunches escarole
1 cup (or more) chicken broth
(2) 15 oz. cans cannellini beans, rinsed, drained
4 oz. butter
Procedure
Fill a large stock pot to 2/3 full and bring water to boil
Cut root end off of escarole, rough chop, wash, then add to boiling water and boil for 5 minutes
Heat the extra virgin olive oil in a large non-stick skillet over medium heat
Add the escarole and sauté for three minutes
Add the chopped garlic, crushed red pepper flakes, and cannellini beans
Add chicken stock and sauté for seven minutes more
Add butter
Remove from heat and plate
