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This meal was a peasant dish my grandmother brought over from, Nola, Naples – Italy. She was an incredible cook. The women cooked for everybody in our neighborhood. I always list canned beans in my recipes. My grandmother and mother would never have it. They soaked their beans the night before and peeled them when the kids were off to school. Family members would come to my house as a kid to pick up their jar of escarole and beans to take home. They would drop off a homemade bottle of wine as a thank you. That’s what life is all about!

 

2 heads of escarole
2-15 oz. cans of cannelli beans
1-28 oz. can of tomato sauce
1 head of garlic
4 oz. extra virgin olive oil
1 loaf of Semolina Italian bread
sea salt
Most of the ingredients above are available organically.

 

Wash the escarole thoroughly. Cut into 2” pieces. Set aside to drain. Drain and rinse the beans. Heat the olive oil over medium heat. Peel the garlic cloves and crush them with the flat side of a chef’s knife. Add a1/2 of tsp. of the sea salt to the olive oil. Remember, I always use the whole garlic head. Many people prefer 2-3 cloves. That is your decision. Garlic is great for your blood and many other things.

 

Sauté the garlic until slightly golden. Remove, let it cool and try a piece.

Add the escarole and stir constantly until wilted. Add the sauce and beans. Serve in a bowl with 2-3 slices of bread.

 

Serves 6-8 people.

                                                           Buon Appetite
Thanks Grandma and Mom.