Wednesday, March 2, 2011
3 heads of clean escarole, chopped into bite-sized pieces
4 cloves garlic, minced
2 cans white beans, drained and rinsed (I used small white beans)
extra virgin olive oil
Set crockpot on high and pour enough olive oil on bottom to coat then add the garlic; then the escarole and then sea salt. You don't need to add any water since the leaves have water on them. After about 20 minutes check the pot and give it a stir. When all the escarole is tender add in the beans and stir again. Cook an additional 10 minutes.
If you want to make this into a soup you can add in a quart of veggie stock at the beginning of preparation.
*You can also make this on the stove - cook on medium low until escarole is tender.