Braise the Broof
Jul. 20th, 2020 09:34 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Braised Escarole and Cannellini Beans.
2 Tbsp olive oil, plus more for finishing
2 large carrots, diced
1 small onion, diced
2 cloves garlic, minced (Ha! I used... more.)
1 can cannellini beans, rinsed and drained
1 bay leaf
1/8 tsp red pepper flakes (I used 1/8 tsp red pepper and 1/8 tsp Aleppo)
1/4 cup grated Parmesan
12 oz chicken stock (I used house-made)
3 cups coarsely chopped escarole, kale, chard, spinach, or other leafy green (I used chard)
salt and pepper
Heat oil in a large pan over medium heat. Saute onions, garlic, and carrots together for 3 minutes until soft. Add beans, bay leaf, red pepper, cheese, and stock. Bring to a simmer and stir in escarole. Cook, covered, until gravy thickens and flavors meld, about 15 minutes. Season with salt and pepper. Serve in two bowls, garnish with a bit more parmesan, drizzle with oil, and serve with warm country bread toast.
What worked: This was good and fairly easy.
What didn't: Not this recipe's fault, but we punted it a week and the chard was old; I had to discard about 1/4 of the bunch because it had wilted to sliminess.
This would have been good with a slice or two of pancetta replacing the olive oil and then crumbled in at the last.
Will I make it again? It'll probably go into the rotation, especially in winter. Or summer in SF's case.
2 Tbsp olive oil, plus more for finishing
2 large carrots, diced
1 small onion, diced
2 cloves garlic, minced (Ha! I used... more.)
1 can cannellini beans, rinsed and drained
1 bay leaf
1/8 tsp red pepper flakes (I used 1/8 tsp red pepper and 1/8 tsp Aleppo)
1/4 cup grated Parmesan
12 oz chicken stock (I used house-made)
3 cups coarsely chopped escarole, kale, chard, spinach, or other leafy green (I used chard)
salt and pepper
Heat oil in a large pan over medium heat. Saute onions, garlic, and carrots together for 3 minutes until soft. Add beans, bay leaf, red pepper, cheese, and stock. Bring to a simmer and stir in escarole. Cook, covered, until gravy thickens and flavors meld, about 15 minutes. Season with salt and pepper. Serve in two bowls, garnish with a bit more parmesan, drizzle with oil, and serve with warm country bread toast.
What worked: This was good and fairly easy.
What didn't: Not this recipe's fault, but we punted it a week and the chard was old; I had to discard about 1/4 of the bunch because it had wilted to sliminess.
This would have been good with a slice or two of pancetta replacing the olive oil and then crumbled in at the last.
Will I make it again? It'll probably go into the rotation, especially in winter. Or summer in SF's case.
