Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Thursday, August 1, 2019

Escarole and Bean Bruschetta

Bruschetta’s are a perfect summer snack, appetizer, or light meal on a hot night, and the escarole I picked up at the farmer’s market made for a memorable treat that I was sorry to see end. Can’t wait to try it on a pizza.

To prep the escarole, remove the stem, cut the leaves into thirds, and wash thoroughly. In a large pot, quickly sauté five chopped garlic cloves and a generous pour of olive oil. Add a can of drained cannellini beans and a quarter cup of chicken or veggie stock, leave on medium low heat. When the liquid is reduced by half, add a large pinch of red chili flakes, freshly ground pepper, and the washed escarole.

Toss using some tongs or a spoon until the escarole is completely wilted, about five minutes. Stir in some grated parmesan cheese, salt to taste, and serve over a grilled bread slice with a drizzle of your best olive oil and a little more cheese.

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