DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno

Listen to our podcast.

Recipes

basil beets brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips plum potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini

rule top

ESCAROLE AND BEANS

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.

Find more recipes by produce: