This is a hardy Italian dish which is not only vegetarian but also extremely very satisfying. This recipe has its history.
My father loved “
My mother would not like to make it as often as my father used to ask for it. Reason being it was “A lot of work”. The produce then never came as clean as it is today since they have refined all the steps in the farming industry.
When my Mom would purchase it, it was like it just came out of the field; full of sandy dirt. Mom would have to chop and rinse it not just once but several times, which meant soaking in water, removing it from the water, replacing the water and going through those steps many times until the water would be clear of any traces of sand.
So as you can see it was not a simple task. Today you still have to clean it but not like my Mom would have to.
Today when I get escarole I usually buy 3 or 4 heads so to reduce that task of washing it so many times. And in doing so I will put it in the freezer and it will be ready for future use.
Funny thing, my daughter does not like this job since it’s so involved, but my granddaughters love it so I will usually make extra and bring it over for them. Isn’t that what grandmoms do anyway!?!
I hope you will attempt this dish and accept the challenge. If you can make this dish then I’d say you probably could take on many Italian dishes since a lot of them are involved.
But that’s not to say I will not be posting easy dishes which are still Italian. Actually, I will have a ’30 minute meals category” which will have some very tasty Italian meals.
Escarole, Potato, & Beans
- 2-3 heads of escarole
- 2-3 potatoes (according to size)
- 1 to 2 cans 15 oz. cans Pink medium size beans (rinsed)
- 6-8 garlic cloves
- 6 tbsp. olive oil
- Frank’s hot sauce (according to ones taste)
- salt and pepper to taste
1- Put your water pot on (this is for your escarole and also your potatoes)
2-Your going to chop your escarole, peel your potatoes, open your cans of beans rinse them with the use of a strainer
3- After your escarole is chopped you’re going to proceed to soak your escarole and rinse your escarole as many times as you need until the water is coming out clear. You will also put your potatoes in water so they do not brown (from the air)
4-If your water has come to a boil (large pot) your going to give your potatoes a parboil; you’re going to take the edge off of the hardness of the potatoes, so you are going to watch them closely. They won’t take much time; only a few minutes after the water comes back to a boil.
5-After your potatoes are par-cooked; your going to strain them out of the pot since you’ll be using same water for the escarole.
6-Bring the pot back to a boil. When it does come back to a boil your going to add your escarole. The escarole will cook very fast, so your going to have to keep a close eye on it. After it does your going to let it cook just a few minutes(until it wilts. Your going to strain it but you are going to reserve some of the vegetable water; you may need it when you start to put it all together.
7-Your going to get a large saute pan (according to the amount of vegetables you have).
8-Your going to put your olive oil in your pan warm it then put garlic and brown it lightly. Turn off your burner.
9-Take your par cooked potatoes put them in the pan and use a potato masher and mash potatoes into large chunks. Start the burner once again. Your going to cook your potatoes a bit.
10-Now your going to add your strained beans into your potatoes,mix then add your salt and pepper to taste.
11-After your potatoes and beans cook a bit your going to add your escarole, mix well then cover and let it simmer about 10-12 minutes. If the mixture seems dry this is where your going to add a little vegetable water a little at a time. You do not want it dry and you do not want it too wet. You are going to have to judge.
12- After its done you can serve with some Franks’s pepper sauce.