Bite with Belkys: Escarole and Beans

The Chef: Marc Randazzo
The Restaurant: Randazzo's Little Italy
The Dish: Escarole & Beans

Ingredients:
1 bunch of escarole
1/2 cup of extra virgin olive oil
5 cloves of garlic, minced
2 cans of cannellini beans
6 cups of chicken broth
1/4 red pepper flakes
4 Tbs of romano cheese

-Start by chopping the escarole. Then, blanch in salted boiling water for about two minutes and drain.

-Next, chef Marc says to make sure you squeeze out all the excess water.

-Now, add some olive oil in a hot pan and toss in minced garlic and cannellini beans.

-After a few minutes, pour in chicken stock. Then, once it comes to a boil, add the escarole.

-Stir it all together and cook for another five minutes.

-To finish, add a kick of red pepper flakes, romano cheese, and a teaspoon of extra virgin olive oil. Stir this one more time and serve immediately.

Serves: 2

Serving Suggestion: Pinot Grigio

FOR MORE INFORMATION: