A few recipes from the recipe exchange list I'm on.
* Exported from MasterCook *
Escarole and Beans
Recipe By :MArk Bittman
Serving Size : 4 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup extra virgin olive oil
1 tablespoon sliced garlic
4 anchovy fillets -- or to taste, optional
1 fresh or dried chili -- stemmed, seeded and minced, or
1 teaspoon dried red chili flakes -- or to taste
1 pound escarole -- radicchio, endive or other bitter green, trimmed,
washed and dried
1 cup cooked white beans
3 cups chicken stock -- or water
salt and pepper -- to taste
IF you've become enamored of the increasingly trendy radicchio, you
should try escarole, a vegetable prized among Italian-Americans that for
some reason has never made inroads into the mainstream. But if you can
tell the difference between the two with your eyes closed, you should
win a prize. Aside from the price - escarole is about a buck a pound,
radicchio usually five times that - the only differences are shape and
color. Texture and flavor are pretty much the same, which is not
surprising, because they're closely related.
Both are good raw, but only in small quantities unless you thrive on
bitterness. But each is delicious cooked, especially in a classic soupy
stew. This is really peasant food: The greens are easy to grow, with
long seasons extending well into fall, and so flavorful you need to add
just a few other ingredients.
With olive oil, garlic, water, salt and pepper you'll get a credible
escarole soup. Add beans, anchovies or flavorful meat, and chicken
stock, and you have a one-dish meal.
Nor does the fun stop there. I like escarole and beans with croutons -
essentially a fancy name for toast - and Parmesan, which in this arena
seems like an absolute luxury.
A couple of pointers: Don't cook the escarole too long; it'll be tender
in 10 or 15 minutes. And set a bit of garlic and oil aside to keep their
flavors fresh. Add the garlic a minute or two before taking the soup off
the stove, long enough to take the edge off it, and the oil at the
table. You can use more of each, it's unlikely that you'll add too much.
1. Put half the oil in a large, deep skillet or casserole and turn heat
to medium. Put half the garlic in oil, with anchovies and chilies. Stir
occasionally until garlic begins to color. Add escarole and stir; add
beans and stock or water and adjust heat so mixture simmers steadily.
Cover.
2. Cook about 15 minutes, or until escarole is tender. Stir in rest of
garlic and cook another minute, then taste and adjust seasoning, drizzle
with reserved olive oil, and serve.
Escarole and Beans with Meat: As above except omit anchovies and begin
by browning 1/4 pound bacon, 1/2 pound crumbled sausage or 1/8 pound
prosciutto in 2 tablespoons olive oil.
Escarole and Beans with Crouton and Parmesan: While soup is cooking,
toast 8 1-inch thick slices of French or Italian bread (it can be quite
stale). Put in bottom of bowls and sprinkle with freshly grated Parmesan
to taste. Or you can add about 1 cup cooked rice or small noodles to
soup when it is nearly done.
Escarole and Beans with Vegetables: When you add stock or water, add 1
chopped tomato (or a couple of chopped canned tomatoes), 1/2 cup finely
chopped carrot (remember: it must cook quickly), and 1/2 cup finely
chopped celery.
Source:
"New York Times, Octobver 5, 2005"
Start to Finish Time:
"0:30"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 269 Calories; 19g Fat (63.1%
calories from fat); 8g Protein; 16g Carbohydrate; 6g Dietary Fiber; 3mg
Cholesterol; 1785mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1
Vegetable; 3 1/2 Fat.
wine is a go ... *cheers* but I'm leaving to shop in less than an hour... 
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