“Esca-what??” Escarole, my friends, escarole! This leafy green is related to the endive but has much broader leaves, and a less bitter taste (although still a teensy bit bitter). I’ve taken the white bean and escarole soup out of the pot, and re-imagined it on a piece of lightly toasted sourdough bread. Delicious, hearty, warming, and depending on your taste, a little spicy!

If you have 20 minutes, this recipe is a cinch! If you’re going to use canned beans, make sure you use EDEN Organics brand – they’re the only company that doesn’t use hormone disruptor BPA to line their cans. Better yet, cook a big batch of white beans at home!

INGREDIENTS

1 large head escarole, washed and chopped
olive oil
2-3 cloves garlic, thinly sliced
4 thin slices of lemon, seeds removed
pinch of red pepper flakes
1 cup cooked white beans
1 clove garlic, mashed into a smooth paste
salt and pepper to taste
fresh sourdough loaf, sliced thick

PREPARATION

1. In a large skillet, heat about 1 tablespoon olive oil over medium heat.While pan is still cold, add the garlic, lemon slices and red pepper flakes. Saute for about 2-3 minute (counting from when it starts to sizzle) – until garlic is fragrant, but not burning.

2. Add the chopped escarole along with 1 cup of water, reduce heat to a simmer, cover, and cook for 20 minutes.

3. Meanwhile, in a small bowl, mash the white beans with a potato masher or the back of a fork until fairly smooth.Add the garlic paste, some olive oil, and salt and pepper to taste.

4. Toast a few thick slices of sourdough bread, top a generous smear of the white bean puree, and top with a large helping of escarole.