- 2 Heads of Escarole
- 8 oz Butter
- 4 Cloves Chopped Garlic
- 2 tbls of 100% Olive Oil
- 1 tsp Salt
- ½ tsp Black Pepper
- 1 small can Cannellini Beans (save juice)
French Sauce
- ½ cup White Wine
- Juice of ¼ Lemon
- 2 oz Butter
- 1 tsp Chicken Base
French Sauce: Combine all ingredients in a small sauce pan and cook over high heat boiling rapidly. Adjust taste if necessary.
Cut and wash escarole discarding coarse leaves. In a medium size frying pan, over medium heat, combine olive oil, butter and garlic. Cook softly for 2-3 minutes being sure not to brown the garlic. Add the escarole and season with salt and pepper. Cook until the escarole is limp. Add the beans, liquid included and 1 ounce of french sauce. Cook an additional 2 minutes. Transfer to serving bowls with a slotted spoon, and serve with Italian bread. This dish is traditionally meatless, but may be served with Italian sausage added.