North Central Pensylvania Style Greens and Beans
A southern Italian favorite made in a style that was popular with the Italian coal miners and steel workers who immigrated to Pittsburgh in the late 19th and early 20th centuries.
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.
Notes
This dish is wonderful as a side dish or an entree. Serve it with crusty Italian bread so that none of the delicious broth is wasted!