MY
DRIER VERSION OF ESCAROLE AND BEANS
SAUTE
GARLIC IN EVOO AND ADD SALT, PEPPER, RED PEPPER SEEDS & OREGANO(YOU CAN
ALSO ADD A CHOPPED ONION). INCORPORATE ONE 15OZ CAN OF CANNELLINI BEANS.
DROP
ESCAROLE INTO A DUTCH OVEN OF BOILING WATER. WHEN WATER RETURNS TO A BOIL TAKE
ESCAROLE OUT AND PUT IN HOT EVOO WITH SEASONINGS AND SAUTE FOR A FEW MINUTES
AND TURN TO INCORPORATE ALL OF THE FLAVORS.
SERVE
WITH BROWNED CIOBOTTA ROLLS OR HARD CRUST ITALIAN BREAD.
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