| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
Italian |
Legume, Main dishes, Vegetables, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Head escarole; washed & chopped |
| 1 |
cn |
White beans; rinsed |
| 1/2 |
c |
Chicken stock |
| 3 |
tb |
Olive oil |
| 1/4 |
c |
Garlic; finely chopped |
|
|
Fresh ground black pepper; to taste |
|
|
Salt; to taste |
|
|
Italian sausage; optional |
INSTRUCTIONS
Saute garlic until soft in olive oil, add the chopped greens and saute
until wilted. Add the beans and chicken stock, season to taste, heat
thoroughly. Serve with good bread or over polenta.
Suggested Wine: Anthony Road Vintner's Red
NOTES : This dish is one of our favorites because of its versatility. To=
make it a good hearty meal add it to pasta, serve over polenta or add sa=
usage or chicken. To use as a soup on a cold winter's night simply add m=
ore broth and serve with some fresh bread. Beans and Greens is a wonderf=
ully nutritious meal, quick and easy to make and overflowing with garlic.=
Recipe by: Anthony Road Wine Company
Posted to recipelu-digest by Nesb2@aol.com on Feb 17, 1998
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