[Body]
Alright, let’s talk about this “escarole and beans” thing. I ain’t no fancy cook, mind you, just an old woman who’s been cookin’ for a long, long time. And let me tell ya, greens and beans, well, that’s just good eatin’.
Now, this escarole stuff, they say it’s like them other greens, ya know, the bitter ones. I call ’em all just “greens” mostly. But this escarole, it’s got these big, dark leaves. Kinda pretty, I guess, if you’re into that kinda thing. It’s good for ya, too, they say. Got all sorts of vitamins and stuff. Keeps ya healthy, like eatin’ your spinach, only this one tastes a bit… stronger, yeah, that’s the word. Stronger.
And beans? Well, beans is beans, right? But these ain’t just any beans. We’re talkin’ good, hearty beans. The kind that stick to your ribs and keep you full for hours. You can use any kind, really. I like the white ones, the little navy beans. But sometimes I use them big ol’ cannellini beans, too. Or even them red kidney beans if that’s all I got in the pantry. It don’t much matter, long as they’re cooked good and soft.
- First, you gotta wash them greens real good. Dirt and grit get stuck in them leaves, you know. Gotta get rid of all that. Wash ‘em good, a couple of times even, till the water runs clear.
- Then you chop ‘em up. Not too fine, not too big. Just right. Like you’re choppin’ cabbage for coleslaw, you know? That’s about the right size.
- Then, the beans. If you’re usin’ dried beans, you gotta soak ‘em overnight. That’s important. Otherwise, they’ll take forever to cook and they won’t be so soft. If you’re usin’ canned beans, well, you’re lucky. Just open the can and rinse ‘em off. That’s it.
Now, for the cookin’. You need a big pot, see? A big ol’ pot for all them greens and beans. You put some oil in the pot, yeah, just a bit. And some garlic. I like lots of garlic. Garlic makes everything taste better, that’s what I always say. You fry the garlic for a bit, just till it smells good. Then you throw in the greens. All them chopped up greens. And you stir ‘em around, let ‘em wilt a bit. Then you add the beans. And some water, or broth if you got it. Just enough to cover everything.
Then you let it simmer. That’s the important part. You gotta let it simmer for a long time, till them greens is tender and them beans is soft. An hour, maybe two. It depends on the beans, really. And you gotta season it, too. Salt, pepper. A little bit of red pepper flakes if you like it spicy. I always add a bit of red pepper flakes. Gives it a little kick, you know?
And that’s it. Escarole and beans. It ain’t fancy, like I said. But it’s good food. It’s healthy food. And it’ll fill you up. It’s the kind of food that sticks to your bones and warms you up on a cold day. It reminds you of home, you know? Even if home is just a little ol’ place in the middle of nowhere.
You can eat it by itself, just a big bowl of escarole and beans. Or you can eat it with some bread. Good, crusty bread is best. For soppin’ up all that juice at the bottom of the bowl. Oh, and a drizzle of olive oil on top? That’s the best. Makes it taste even better. Trust me on that one.
Some folks, they like to add other stuff, too. Sausage, maybe. Or some tomatoes. Or even a bit of pasta. But me? I like it simple. Just greens and beans. That’s all you need. It’s a meal that sticks with you, you know? Not just in your belly, but in your memory too. Like a warm hug on a cold day.
So there you have it. Escarole and beans. Simple, healthy, and good. Give it a try. You might just like it. And if you don’t? Well, more for me then.
Tags: [escarole, beans, healthy eating, simple recipes, Italian food, comfort food, hearty meal, leafy greens, vegetarian, vegan]