First Friday of the month at 5p.m.
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Adapted from allrecipes.com
You may wish to save the tender blanched heart of the escarole for use in a salad
2 Tbls. olive oil, divided
1 large head Escarole , washed & chopped
salt and pepper to taste
1/8 tsp. crushed red pepper flakes
1 clove garlic, minced
1 (15 oz.) can cannellini beans, drained
1/2 cup chicken stock
1 Tbls. fresh Parsley, chopped
Heat 1 Tbls. olive oil in a large skillet over medium heat. Add pepper flakes, toss in escarole, turning to coat with oil. Cook, stirring occasionally, about 10 minutes, or until tender. In a separate skillet, heat remaining olive oil over medium heat. Stir in garlic, cook until fragrant. Add beans and stock; simmer about 3 minutes, mashing some of the beans with the back of a fork to thicken. Stir in escarole and parsley; season well with salt and pepper. Garnish with Parmesan cheese. Serve with crusty bread.