When I was a child my Mom used to make a dish in the Italian Peasant style that we called Escarole and Beans and she would always refer to it as ‘Scadol and beans”, effecting a slight and endearing Italian accent that always made me think of her grandmother. Her version had a clear broth. My Great Aunt Mary made a version that added tomato and yielded a red broth. I loved them both.
Years later I started spending time in north central Pennsylvania and I noticed that many of the area Italian restaurant menu’s included a dish called “Greens and Beans”. I was surprised to find that the Greens and Beans they served were very different than the dish I recalled from my childhood. They were not better or worse, just different and of course this is part of the magic of regional cooking and of chef hacking.
Central or Western PA?
I’d always planned to replicate the dish but before I could do it, one of my nephews, a bit of a chef hacker himself, mentioned to me that he had just about duplicated the Greens and Beans served at a favored local restaurant. He also told me that the dish had made it’s way to north central Pennsylvania via Pittsburgh. How did it get to Pittsburgh? Beginning the 1890’s and continuing through the 1920’s and just after World War Two, Italian immigrants settled in Pittsburgh to work in the coal mines and steel factories. They brought their culinary traditions and greens and beans were among them. So the Greens and Beans of North Central PA are actually the Greens and Beans of North Western PA!
Tow May Tow – Tow Mah Tow
Call it Central, Western or whatever you like. I know you will agree that this version is delicious!
Please let us know if your family has a version of Greens and Beans and if so, send us the recipe or even a video! We’d love to add more versions to our recipe list.
North Central Pensylvania Style Greens and Beans
Ingredients
- 2 Bunches Escarole
- 14 Oz Can of Cannellini beans
- 20 Oz Chicken Broth or Stock
- 1 Bulb Garlic Medium size of about 15-20 cloves
- 1 Medium Sweet Onion About 12 ounces
- 4 Oz Extra Virgin Olive Oil
- 4 Oz Grated Parmesan Cheese
- 1-2 Tbsp Salt
- ¼ Tsp Dried Hot Red Pepper Flakes Optional
Instructions
Mise En Place
- Remove the bottom and cut escarole to 2 inch lengths and wash by submerging in cold water. Use your hand to shake submerged escarole then lift it out of the water leaving the dirt behind. Allow escarole to drain.
- Peel garlic. If cloves are large slice them so that they are around ½ inch in size.
- Peel the onion and remove the top and the root bottom. Slice it in half from the top to bottom then lay it flat side down and slice from top to bottom leaving long strips.
- Drain the liquid from the canned beans.
Preparation
- Submerge escarole in boiling water, return to boil and blanch for 3-5 minutes to reduce bitterness. Drain escarole in colander and set aside.
- Saute garlic in olive oil using very low heat for about 10-15 minutes. Turn to ensure even browning. Once browned, mash the garlic so that most of the cloves are crushed.
- Add the sliced onion to the garlic and saute for about 30 seconds.
- Add the beans and chicken stock and simmer until the onion is translucent.
- Add in the blanched escarole and return to boil.
- Add in the blanched escarole and return to boil.
- Stir in the grated cheese and salt to taste adding pepper flakes if you wish.
- Serve.
As a reader, I found this story about the different versions of “Escarole and Beans” and “Greens and Beans” to be genuinely fascinating. It highlights the charm of family traditions and the creative variations chefs bring to regional dishes. It has made me appreciate the diverse culinary experiences and the way food connects us to our heritage.
Thanks for the comment. I agree and I appreciate the richness that our culinary traditions bring to our lives. Be well.
Yes, all true! Thanks for the comment.