I really enjoy vegetables during the Lenten season. One of my favorite cooked greens is escarole, or scarola, as it was called in my house. It is a member of the endive family with a slightly bitter taste. It is used raw in salads, but I prefer it cooked.
A mess of greens cooks down to almost nothing, I cook one bunch just for me, with maybe a little bit left over. Wash them well, toss into the pot with water clinging, to which you already added olive oil and chopped garlic, after adding the escarole add some broth, or even more water, salt and pepper. Let it cook down.
I love it just like this. Add a loaf of crusty bread, well, you know the deal.
I added some canned cannellini beans, rinsed and drained. I am working through canned items in my pantry, getting ready to paint it. I will be using dried beans and soaking them myself from now on.
Protein, fiber, heart healthy omega rich olive oil, mmmmm. Sprinkle some red pepper flakes before serving, if you like. Optional. I think any green and any bean would be just as good used in this recipe.
Oh wait, I forgot to add something.
My mother always said it was a sin to throw away bread. This was way before low carb diets. Save it and toast it in the oven, after you've brushed it with evoo (or butter, if you must) and sprinkle some herbs. Better than packaged croutons.
I'll be sharing this humble (perfect for this week) dish at Tutorial Tips & Tidbits, Miz Helen's Full Plate Thursday, Foodie Friday, Sweet & Simple Fridays, Sweet & Simple Sundays and Green Day. Stop by and say "hi".
Comparison is the thief of joy. ~ Theodore Roosevelt