recipes
My dear friend Bill Passannante, then dean of the New York State
Legislature with more than thirty five years of service, asked me one evening
to fix him some greens and beans in the old tradition. After dinner, I
received Mr. Passannante's mild
enthusiasm along with his prescription for improvement: "more garlic,
less olive oil." Thus was born escarole and beans, Passannante style, arguably
the most popular dish of
greens in the house, year after year.
Ingredients:
o One head escarole, cleaned and chopped
o One tablespoon garlic, chopped fine
o Two tablespoons bacon fat with or without bacon chips
o Two tablespoons olive oil
o Twelve ounces chicken broth; canned broth is fine
o Twelve ounces of white beans; great northern beans in a
can are excellent, have faith
o Pecorino Romano cheese
Cooking Procedure:
o Saute greens in olive oil and bacon fat for three minutes; turn greens several times
o Add garlic, cook a minute or two
o Add chicken broth and beans together. Cover and cook
about three minutes
o When greens are tender, serve in bowls. Sprinkle with
grated Pecorino Cheese.