ESCAROLE AND CHI CHI BEANS

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Photo By Carelton500gardener. Flickr

Escarole is a green, which is also known as endive. It is a must for me to plant in my garden every summer. Many Italians eat large amounts of escarole, especially during the growing season. This leafy green was a main staple in our diets, while I was growing up. My mother planted five seed packets of escarole in her garden every summer. Now that I have my own home and garden, I do the same. Escarole is sown in the late spring and can be harvested right up till the end of November in the northeastern united states, if protected by placing dried autumn leaves on top of the plants once the colder evenings roll around to keep them warm. Below I have listed a recipe my mother use to make, that I now make all through the summer and into the late fall.

Ingredients;

5 tbl extra virgin olive oil

1 15 oz can of drained and rinsed garbanzo beans

4 large cloves of garlic

3/4 tsp of course sea salt (or salt to your tasting)

1 large head of escarole

1/4 cup of water

black pepper to taste

Heat the olive oil in a large skillet over medium heat. Once heated, add the salt and garbanzo beans. Cook till they start to brown and their skins get loose, stirring frequently. Add the minced garlic and cook for another two minutes. Add the washed and separated large head of escarole, along with the water and black pepper. cook for an additional fifteen minutes, stirring frequently, then covering the pan with a lid slightly opened. Remove from heat and it's ready to serve. You can serve this as a side dish, or a main dish by tossing it with pasta and adding grated cheese to it. This is a delicious and healthy recipe to try.