Stewy White Beans with Escarole, Garlic, and Sizzled Rosemary
  • 1 medium head escarole, about 1 pound (or substitute curly kale or mustard greens)
  • 1/4 cup olive oil
  • 1 large sprig rosemary, plus more for frying (optional)
  • 2 dried chiles de arbol (or substitute ½ teaspoon crushed red pepper flakes)
  • 3 garlic cloves, smashed
  • Salt, for seasoning
  • 2 15-ounce cans white beans, drained and rinsed
  • 1 cup vegetable or chicken stock
  • Rind of Parmesan, Grana Padano, or pecorino (optional)
  • 1/2 of a lemon
  • Any of the above cheeses, for garnishing
  • Canola oil, for frying (optional)

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