For
The Love of Your Heart
Easy Esselstyn Diet Recipes with Pictures: Escarole with Cannellini Beans
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Dinner: 112 |
Escarole with Cannellini Beans |
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Dinner
This dinner does not need many preparations and is quickly and effortless put on the table even if you use dry beans. |
Served
A refreshing summer meal that is also satisfying but not heavy. The fresh little bitter taste of the escarole is balanced with a bite of red pepper flakes and sherry wine vinegar. |
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Get in Advance: 15 oz (one can) cooked Cannellini beans (small white kidney beans), rinsed 4 cloves of garlic, minced 1 quarter-teaspoon crushed red pepper 1 large bunch of escarole (about 1 pound0, chopped in 1x1 in pieces, with stems 1 cup of low-salt no-fat vegetable broth 2 tablespoons white wine vinegar 2 tablespoons of sherry cooking wine Have On Hand: Crisp bread Recipe (Adapted from epicurious.com recipe 421906 and modified to low-salt, low-fat diet): For 2 portions. Prep time: 45 min without cooking beans. Prepare the beans 2/3 cups of dry cannellini beans soak overnight in fridge in 3 cups of water or bring to a boil for two minutes and let cool down and soak for 2 hours Boil soaked beans for 75 min or until soft. Wash prepared beans Meanwhile Prepare the rice Bring ½ cup of Basmati rice and 1 cup of water to a boil and simmer for 35 min Meanwhile Prepare ingredients Cut escarole Discard damage outer leaves and browned stem ends, separate the leaves and wash Bunch leaves, cut ½-1 inch slices and then cut slices on the cutting board perpendicularly. Separate stacked pieces by fluffing up the cut leaves. Chop garlic cloves. Cook the meal In a big hot soup casserole braise the garlic until fragrant for 20-30 sec Let cool down and add 1 cup of vegetable broth Add pepper, sherry and wine vinegar Add beans Simmer with closed lid for 5-10 min for adsorbing flavors Add bunch-wise cut escarole, folding it under the beans. Heat up with closed lid and let simmer for 1-5 min until leaves start to wilt Serve immediately for preventing greens to mush Serve Ladle first the rice into serving bowls and then top with stewed greens and beans |
Ingredients
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Prepare the Beans Quick
saoking for 2 min in boiling water and afterwards for 2 hours while cooling
down
Ready after additionally
simmering for 1 ¼ hours and rinsing
Workplace Rice is simmering
and washed escarole is ready
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Cut escarole
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Mincing the garlic cloves
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Heat galic in hot dry casserole
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Broth with garlic
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Added beans
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Folding batch-wise greens under stock
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Leaves starting to wilt: DONE, quicly serve!
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Prepared
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Klaus Escarole
and Cannellini beans are such a satisfying “greens” dish, that I doubled the
recipe for freezing the extra portions. I used 1 cup
of rice, two escarole heads, 2 cups of vegetable broth and 1 ½ cups of dry beans.
This crunchy
and lightly bitter vegetable makes a great dinner especially when served over
the tasty not-sticky Basmati rice. I got 5
portions out of my ingredients, each having 2 cups of greens & beans plus
1/5 of the rice. They help me to control my portion size too, each providing
really more than enough for one dinner. |
Two Escarole heads chopped
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Ready for heating up 2-3 min.
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Prepared
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Portioned
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Freezing Container
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Comments: Write to heart@youworldtree.com and
we will add your contribution here. |
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