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. Springhouse Market in Washington, PA, is a great place to procure a country-style smoked ham. Frankferd Farms Foods offers many dried bean varieties.
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 recipe is full of flavorful fall farmers’ market ingredients, all based on farm produce brought to us by Buy Fresh, Buy Local of Western PA.
HAM, BEANS, AND GREENS RECIPE
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
1. Add first 6 ingredients to a pot, excluding the chopped escarole.
2. Simmer for 3 hours or until the beans are tender and the ham shank is falling off the bone.
3. Remove the shank and let cool until it is able to be handled. Pick the meat off the bone and return to the pot.
4. Add escarole and simmer until greens are wilted.
5. Season with salt and pepper and serve with crusty bread.
RECIPES AND STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE / STORY BY KEITH RECKER / WITH SUPPORT FROM BUY FRESH, BUY LOCAL OF WESTERN PA