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Receta Escarole And Kidney Beans
by Global Cookbook

Escarole And Kidney Beans
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Ingredientes

  • 2 x heads escarole (2 1/2 lbs)
  • 1 Tbsp. extra virgin extra virgin olive oil
  • 1/2 c. onion thinly sliced
  • 1/2 c. carrots diced
  • 1 Tbsp. garlic chopped
  • 16 ounce canned kidney beans rinsed and liquid removed
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Direcciones

  1. Separate leaves and trim off 2-inches of tough bottom ends of greens. Slice greens into 3-inch lengths and wash several times in tepid water to get rid of grit. Place escarole in 6-quart pot. Cook, covered, over high heat till stems are tender, about 5 min. Drain thoroughly.
  2. Heat extra virgin olive oil over low heat. Saute/fry onion and carrots till slightly softened, about 3 min. Add in garlic and saute/fry for another minute. Add in escarole and cook, covered, stirring frequently, till extremely soft, about 6 min. Stir in kidney beans and season with salt and pepper; cook an additional 5 min, partially covered.
  3. NOTES : Serve over cooked brown rice or possibly bowls of polenta. You can substitute curly endive for the escarole.