Escarole with Cannellini Beans and Pan Grattato

1/2 head escarole, chopped

1 onion, slivered

2 cloves garlic, minced

2 cups cooked cannellini beans

2 tomates, chopped

olive oil

salt and pepper

1/2 cup fresh breadcrumbs

In dutch oven, saute onion and garlic in olive oil over medium heat. Add tomatoes and saute briefly. Add beans and bring to a simmer. Add escarole and continue cooking until escarole wilts and cooks down. Meanwhile, toss breadcrumbs with 1 clove minced garlic and olive oil. Toast in small skilet until browned and crisp. When beans and escarole are ready, serve in large shallow bowls and sprinkle with toasted breadcrumbs.

Posted in Main Dishes, Vegetable & Side Dishes


About RecipesFHD

Our mission is to build a strong local food community by connecting our members to the farmers, ranchers and artisans who produce their food. Farmhouse Delivery partners with local farmers and ranchers to deliver the highest-quality, sustainably produced food to directly to your door. We believe that the road to a thriving, healthy local food system is paved with inspiring recipes, the freshest, tastiest food, a return to the family table and a commitment to our local community. We are passionate supporters of the local food movement, and want to make it convenient, affordable, and exciting for people to eat healthy, fresh, seasonal, local food.

Leave a Reply