Escarole and Beans
Peasant's Escarole and Beans
This is one of the few meals my dad made growing up, and one of my favorites, because it reminds me of him and because it is so simple.
A small hill town named Calitri, in the province of Avellino Italy, is where my father was from. He would tell me stories of struggling to put food on the table, relying on hunting small game, especially during hard times; as a little boy that grew up under the Mussolini dictatorship.
This meal was another simple, inexpensive staple among their household that sprung out of the Great Depression. Full of wholesome, flavorful, nutrient-dense, ingredients, however, it is crazy to imagine that anyone was suffering through this meal!!
Health Benefits at a Glance:
Escarole is a leafy green rich in folate, vitamins C and K and many polyphenols (important chemical signals that communicate with our genes)
Bone broth-provides collagen and specific amino acids beneficial to gut health
Beans are a great vegan source of protein
Olive oil contains the anti-inflammatory phenolic compound hydroxytyrosol
Garlic contains allicin, one of the active compounds with antimicrobial properties beneficial to immune health
Ingredients:
2 heads of escarole or endive par-boiled
1.5 lbs cannellini (great northern) beans dried and prepared according to package or 2-15 oz cans
1/2 cup bone broth or chicken broth
2 large cloves of garlic
1/4 cup olive oil
1 teaspoon red pepper flakes
2 TBSP chopped fresh parsley
quality grated parmesan cheese
loaf of sourdough, ciabatta or artisan bread-wholegrain gluten-free bread works too!
Directions:
Boil the escarole for approximately 5 minutes, drain and rinse and set aside
Sautee the garlic and red pepper flakes in half of the olive oil just until fragrant
Add the boiled greens to the pan coating in the oil
Add the broth and the beans
Heat through and add salt to preference
Serve over toasted bread with grated parmesan
***Escarole can be difficult to locate-try replacing with endive