For the Gerasole family, eating and cooking Italian is in their heart. It is in their soul. Escarole and Beans is a dish with humble origins, peasant food in Italy. Made from some of the cheapest ingredients, home cooks just add bread and wine, and feed the family.
”We always had this in our home,” says Chef Jennifer Gerasole. This home cooking staple is now one of the most popular dishes on Girasole’s menu.
Make it a meal by serving it over polenta, or with crusty bread. Add sausage, chicken, or shrimp for a heartier dinner version.
Looking to pair it with a wine? We recommend an Italian or Mediterranean white. Soave or any blend with Garganega works. They are light to medium, dry, lemony, sometimes nutty, but fruity enough to tame the bitterness of the greens. Also try a Vermentino, an aromatic white that’s a little herbaceous and lemony, which will compliment all the elements of this dish. A light-bodied red, like Schiava— dry, fruity, and floral— would also pair well.
Escarole and Beans Recipe
Ingredients
1 bunch escarole
Extra virgin olive oil
1 teaspoon garlic, minced
Salt and pepper, to taste
Chili flakes
1 15-ounce can Great Northern beans
1 cup chicken stock
1/2 cup marinara sauce
Grated Parmesan
Instructions
1. Clean and spin-dry escarole.
2. In large pan, sauté olive oil, garlic, and escarole over medium heat until escarole is slightly wilted and garlic is aromatic. Season with salt, pepper and chili flakes.
3. Add beans, chicken stock and marinara sauce. Simmer on medium heat until soupy.
4. Top with grated Parmesan.
Recipe by Jennifer Gerasole / Photography by Adam Milliron / Styling by Ana Kelly
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