INGREDIENTS
1 Tbsp extra virgin olive oil
1 medium onion, peeled and finely chopped
4 15 oz. cans of Cannellini beans, drained and rinsed
18 large garlic cloves, peeled
2 Tbsp lemon juice
Sea salt, to taste
Black pepper, to taste
1 large head of escarole
DIRECTIONS
Heat the olive oil over medium head in a medium saucepan. Add onion and saute for about 5 minutes or until translucent. Add in the beans and mix together. Remove from heat.
Place garlic cloves in a small saucepan and add water just to cover the garlic. Simmer gently over medium heat until the garlic becomes very soft. Drain and set aside.
Puree the beans and onion in small batches to the consistency of thick cream.
Place puree in a large saucepan and bring to a boil over medium heat. Add lemon juice and season with salt and pepper. Add in escarole and poached garlic to the soup and cook until escarole is wilted.
Serves 6.
Green Earth Organics Inc. is a home and office certified organic grocery and natural product delivery service. We have a wide selection of 100% Certified Organic fruit, vegetables, and other grocery products. We also carry a growing list of environmentally friendly products that make it easier for our customers to tread lighter on our planet. This blog offers exiting information on organic food and healthy eating habits.
Showing posts with label escarole. Show all posts
Showing posts with label escarole. Show all posts
Thursday, November 22, 2012
Sauteed Escarole with Parmesan and Toasted Walnuts
INGREDIENTS
1 large head of escarole
3 Tbsp walnuts, coarsely chopped
1 Tbsp olive oil
2 cloves garlic, peeled and diced
Red pepper flakes, pinch
1 Tbsp Parmesan cheese
Sea salt, to taste
Pepper, to taste
DIRECTIONS
Cut the escarole head in half. Cut off the core end and discard. Slice escarole into ribbons, just over one inch thick. Wash escarole and dry well. Set aside.
Heat a small frying pan. Add in walnuts and toast in the dry pan until nuts slightly turn brown, approximately 2 to 3 minutes. Shake pan while toasting. Set aside.
Heat a heavy non-stick pan over medium-high heat. Add olive oil, garlic, and red pepper flakes. Saute until garlic becomes translucent. Add in the escarole one handful at a time. Saute escarole until it is slightly wilted, but not completely soft, about 3 to 4 minutes.
Remove escarole and place on serving dish. Season to taste with sea salt and pepper, sprinkle with Parmesan cheese, and sprinkle toasted walnuts on top. This dish is best when served immediately.
1 large head of escarole
3 Tbsp walnuts, coarsely chopped
1 Tbsp olive oil
2 cloves garlic, peeled and diced
Red pepper flakes, pinch
1 Tbsp Parmesan cheese
Sea salt, to taste
Pepper, to taste
DIRECTIONS
Cut the escarole head in half. Cut off the core end and discard. Slice escarole into ribbons, just over one inch thick. Wash escarole and dry well. Set aside.
Heat a small frying pan. Add in walnuts and toast in the dry pan until nuts slightly turn brown, approximately 2 to 3 minutes. Shake pan while toasting. Set aside.
Heat a heavy non-stick pan over medium-high heat. Add olive oil, garlic, and red pepper flakes. Saute until garlic becomes translucent. Add in the escarole one handful at a time. Saute escarole until it is slightly wilted, but not completely soft, about 3 to 4 minutes.
Remove escarole and place on serving dish. Season to taste with sea salt and pepper, sprinkle with Parmesan cheese, and sprinkle toasted walnuts on top. This dish is best when served immediately.
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