Escarole With Cannellini Beans
𝘋𝘰𝘯’𝘵 𝘭𝘦𝘵 𝘵𝘩𝘦 𝘱𝘪𝘤𝘵𝘶𝘳𝘦 𝘧𝘰𝘰𝘭 𝘺𝘰𝘶! 𝘛𝘩𝘪𝘴 𝘥𝘪𝘴𝘩 𝘪𝘴 𝘥𝘦𝘭𝘪𝘤𝘪𝘰𝘶𝘴!
We’ve previously discussed how beans may very well be the healthiest food you can eat. Now make this for your holiday party and WOW your guests! You won’t be disappointed!
This fantastic recipe is from Palizzi Social Club in Philadelphia, 𝘽𝙊𝙉 𝘼𝙋𝙋𝙀́𝙏𝙄𝙏’𝙎 #4 Best New Restaurant in America 2017. This recipe makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.
1 sweet onion, halved
1 head of garlic, halved crosswise
1 medium carrot, scrubbed
2 sprigs parsley
2 3-inch sprigs rosemary
2 sprigs sage
2 cups dried cannellini beans, soaked overnight, drained
½ teaspoon freshly cracked black pepper
𝗘𝘀𝗰𝗮𝗿𝗼𝗹𝗲 𝗮𝗻𝗱 𝗔𝘀𝘀𝗲𝗺𝗯𝗹𝘆
6 tablespoons olive oil, divided
2 garlic cloves, thinly sliced
2 bay leaves
1 tablespoon chopped parsley
½ teaspoon crushed red pepper flakes
1 head of escarole, leaves torn
1 ounce finely grated Parmesan
Kosher salt, freshly ground pepper
1. Bring onion, garlic, carrot, parsley, rosemary, sage, beans, pepper, and 8 cups water to a boil in a large saucepan, skimming foam as needed from surface.
2. Reduce heat and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 75–90 minutes.
3. Season generously with salt and let beans cool in their liquid. Discard vegetables and herbs.
NOTE: Do Ahead: Beans can be cooked 4 days ahead. Cover and chill.
𝗘𝘀𝗰𝗮𝗿𝗼𝗹𝗲 𝗮𝗻𝗱 𝗔𝘀𝘀𝗲𝗺𝗯𝗹𝘆
1. Heat 4 Tbsp. oil in a large pot over medium. Cook garlic, stirring occasionally, until softened and beginning to brown around edges, about 3 minutes.
2. Add bay leaves, parsley, and red pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds. Stir in escarole a handful at a time, letting wilt before adding the next batch, until all the escarole is wilted, about 5 minutes.
3. Add ½ cup water and bring to a simmer. Reduce heat, cover pot, and cook, stirring occasionally and maintaining a gentle simmer, until escarole is very tender, 20–25 minutes.
4. Add 2 cups beans and 1 cup bean cooking liquid. Bring to a simmer; season with salt and pepper. Stir in Parmesan a bit at a time, followed by remaining 2 Tbsp. oil. Divide among bowls.
I’m lucky enough to live in this city with it’s amazing food scene and have dined at Palizzi several times and can attest that this dish is absolutely sublime. Creamy simple and comforting. I will never not order it. I’ve made this recipe 3 times and it’s absolutely delicious. Double it, you’ll want more
Dylandog • Philadelphia • 1/13/18
Recipe by Palizzi Social Club, Philadelphia, PA
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