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Dennis Esposito is ready for this tasty dinner |
Escarole and Beans
Ingredients:
3 pounds of escarole
1/4 cup of olive oil
2 cloves of garlic chopped
1 teaspoon of salt
1/8 tsp of pepper
Several shakes of Tuscan Style Italian Seasoning
1 --20 ounce can of cannelloni beans and moisture
1 can of water
Directions:
Cook escarole in rapidly boiling water for approx. 10 minutes and then drain.
In large sauce pan with high sides, sauté garlic in oil.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7YgMSJX-jvlDNdeO2-g1taGHiMTrYDomJ9OOe4TztvxBVu3rtEVPQ7tZSDC7j1rKzbdICW0AtdwC2INp3sdB3laPq4UVruerbzl16gRxT94imOfVB1Rswkj4TGgnODbzOtjLn-bZM2HLW/s320/escarole+book.jpg)
Simmer 10 minutes.
Add cooked escarole and continue to simmering for 1/2 hour more.
Serve in soup bowls with freshly grated cheese.
Serve with warm crusty Italian bread. Serves 4-5. Delicious! Thanks to Donna Esposito who shared this recipe from Old Time Italian Recipes by Carol and Julius Marcarelli, parents of the Verizon man " Can you hear me now?"