Scarola e Fagioli (Escarole & Beans)

A classic Tuscan cucina povera (aka broke eats) dish. This hearty, energizing, and healthy dish is one of my winter go-tos when there isn't much in the way of fresh produce. I take a few liberties like using chicken stock and Spanish beans to make it more of a meal, check the variations for a more traditional version as well.

Author

Christian Leue

Servings

2

Category

Soup

Ingredients

• 1 head of escarole, about 1 1/2 pounds*
• 1/3 cup olive oil
• 1 small onion, peeled and thinly sliced
• 1-2 cloves of garlic, peeled and thinly sliced°
• 1/2 tsp peperoncini
• 1 cup of cooked Judión beans, with their cooking liquid, or cannellini (see instructions in the notes)†
• Low-sodium chicken stock‡
• Salt, as needed

Directions

1. Prepare a large pot of boiling salted water. Alternative directions are below in the notes if you prefer not to blanch.*
2. In a small pot, add the olive oil and onions and cook on low heat, stirring occasionally, until translucent and softened (about 6-8 minutes).
3. Meanwhile blanch the escarole. Holding the bundle with one hand, slice off the bottom root-end with a sharp knife and discard, then slice off about 2 inches of the thickest portion of the leaves and add to the pot, stir and wait 30 seconds, then add the next two inches, and so on. Once the last addition has cooked remove all the leaves with a strainer, rinse briefly to cool, and squeeze them by hand to remove some of the water.
4. Add the garlic, escarole, and peperoncini to the pot and cook for another 2-3 minutes, until everything is well coated.
5. Add the beans, then add chicken stock until everything is submerged. Heat through until the beans are warm, taste and adjust seasoning with salt, and serve.