Feels like fall, time for escarole and beans!
1 head of Escarole, base removed, trimmed and washed
1/2 lb. Cannellini Beans, dry
1/2 Sweet Onion, thinly sliced
4 Garlic Cloves, thinly sliced
1 cup Chicken Broth
1 Garlic Clove, unpeeled, for cooking with the beans for flavor
Extra Virgin Olive Oil
Salt, to taste
Black Pepper, to taste
Bring a large pot of salted water to a boil. Meanwhile, prepare the escarole. Cut off the base of the escarole head and then, holding the escarole leaves together, cut the escarole in three. Wash the escarole leaves four to five times to remove all of the dirt. Once cleaned, add the escarole into the boiling pot of water. Let cook for about ten minutes, making sure to occasionally stir.
In a separate pot, heat a large drizzle of olive oil over medium to high heat. Add in the garlic and onion and fry for about 3-6 mins.
Strain the escarole and add the boiled escarole leaves into the pot with the garlic and onion. Mix together and cook over low heat for about five minutes. add in the beans with the bean water and the chicken broth. Mix together and bring to a boil. Once boiling, reduce to a simmer and let cook for about seven more minutes.