Escarole & Beans a.k.a Scarole & Beans: Foodie Friday

Escarole & Beans c2012

Scarole and Beans is a quintessential Italian peasant food. So in honor of Mediterranean Diet month I had to share with you this simple and nutritious meal, this along with lentils, was always a comfort food growing up in my family. Now don't poo poo escarole... you can substitute spinach, but give this incredible healthy green a chance. Check out the nutrition facts for Escarole also know as Endive.

Escarole and Beans: a.k.a Scarola & Beans

by Diane Balch

Prep: 10 minutes Services: 4-6

Ingredients:

3/4 cup of extra virgin olive oil

8 - 12 cloves of garlic chopped

Dash of red pepper flakes or ground cayenne pepper (if you are sensitive to spice)

Dash ground nutmeg

Salt and pepper to taste

1/2 cup dry white wine

1 head of Escarole or Spinach chopped

1 can Cannelloni beans 19 oz

1 Box of Barilla Plus or other Multi-grain Pasta Rotini is good or Schar gluten free pasta

Grated Parmesan Cheese for topping

Directions:

1) Put pasta water on to boil with at least 2 tablespoons of salt in it.

2) Pour olive oil into a large skillet along with garlic. Heat together on medium low. Do not brown the garlic it will become bitter. Add red pepper flakes, nutmeg and salt and pepper.

3) Add wine and bring to a boil until wine begins loose it’s water about 2 minutes.

4) Add escarole and beans, salt them. Reduce heat to medium. Take mixture off of heat when escarole wilts.

5) When pasta is cooked add it into the skillet and mix. Let it sit for 5 minutes before serving. Taste it to see if it needs more salt or seasoning.

6) Sprinkle parmesan over each bowl of pasta.

Please check out the great food that this recipe is shared with on: The Newly Weds Wed Recipe Linky, Slightly Indulgent Tuesdays @ SS& GS and click on: Food Parties.

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Escarole, beans, pasta, vegetarian cooking,Italian cooking