A traditional boiled dinner with a surprise addition of wilted escarole to add dimension and texture. A dab of English mustard and some crusty bread makes it a meal.
Many of us take a break from cooking during the peak-heat of summer. But once things get a little crisp outside, the impetus to ignite the stove cannot be ignored. This easy-peasy ham, beans, and greens recipe is full of flavorful fall farmers’ market ingredients.
Ham, Beans, and Greens Recipe
Ingredients
1 smoked ham shank
½ lb dried beans from the farmers’ market, soaked in cold water overnight
2 carrots, minced
1 onion, minced
2 qt chicken stock
2 bay leaves
1 head escarole, chopped
Salt and pepper to taste
English mustard as condiment for the table
Instructions
- Add first 6 ingredients to a pot, excluding the chopped escarole.
- Simmer for 3 hours or until the beans are tender and the ham shank is falling off the bone.
- Remove the shank and let cool until it is able to be handled. Pick the meat off the bone and return to the pot.
- Add escarole and simmer until greens are wilted.
- Season with salt and pepper and serve with crusty bread.
Recipe and Styling by Anna Calabrese / Story by Keith Recker / Photography by Dave Bryce / With Support from Buy Fresh, Buy Local of Western Pennsylvania
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