Session 10
Recipe: Cannellini Beans and Escarole82 Prep Time
20 minutes
Cook Time
10 minutes
Ingredients
1 cup, cannellini beans 2 cups escarole, chopped 1 Tbsp. pure olive oil 1 clove garlic, minced 1 half cup vegetable stock
Makes up to 4 cups
Instructions 1. Blanch escarole 1 min in large pot of boiling, salted water. Drain well. Gently squeeze out excess water. 2. Add oil and garlic to large skillet on MEDIUM. Cook, stirring, 1 min. Add escarole; cook, stirring, 1 min. 3. Add stock and beans. Simmer, covered, 5 min.
Final Thoughts CHEF TIP: While blanching isn’t necessary, our chefs recommend it; blanched greens are more vibrant in color and less bitter.
82
Escarole and beans. Wegmans.com. Retrieved from http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=1&storeId=10052&catalogId=10002&productId=347402
Session 10; Page 172