Escarole and White Bean Sauce
NOTE: Our panel
of tasters preferred Green Giant and Goya brands of canned beans.
Serve with orecchiette or small
shells.
1/3 cup extra-virgin olive oil
4 medium garlic cloves, minced
1 large head escarole (about 1 pound), trim and discard end and wilted outer leaves; cut remaining leaves into 1/2-inch strips and rinse thoroughly
2 teaspoons minced fresh oregano leaves
Salt and ground black pepper1 16-ounce can white cannellini beans, drained and rinsed
INSTRUCTIONS:
1. Heat oil and garlic in large sauté pan over medium heat until fragrant but not brown, about 2 minutes. Add greens, increase heat to medium-high, and cook, stirring often, until greens are slightly wilted, about 3 minutes.
2. Add 3/4 cup water, oregano, and salt and pepper to taste. Cover and simmer until escarole is tender, about 3 minutes. Add beans, cover, and simmer until flavors are blended, about 3 minutes. Reserve 1/4 cup pasta cooking water and use as needed to moisten sauce.