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Categories:Viewed: 105 - Published at: 6 years ago
Ingredients
- 2 cups dried cannellini beans, rinsed and picked over
- Water
- 4 thyme sprigs
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1/4 cup thinly sliced garlic cloves
- 1/4 cup fresh lemon juice
- 2 large heads escarole, quartered lengthwise through the core
- Salt and freshly ground pepper
- 1/4 cup coarsely chopped flat-leaf parsley
Method
- In a bowl, cover the beans with water and let them soak overnight.
- Drain the beans and transfer to a medium saucepan.
- Add 6 cups of water and the thyme and bring to a boil.
- Cook the beans over moderately low heat until tender, about 1 hour; drain.
- Transfer to a bowl and let cool; discard the thyme.
- In a small saucepan, combine 1/4 cup of the olive oil with the garlic and cook over moderate heat until the garlic is golden, about 6 minutes.
- Transfer the garlic and oil to a small bowl and stir in the lemon juice.
- Heat a large grill pan or cast-iron skillet.
- Brush the escarole with the remaining 2 tablespoons of olive oil, season with salt and pepper and grill, turning once, until the leaves are wilted and slightly charred.
- Transfer to a platter.
- Add the parsley and the dressing to the beans and season with salt and pepper.
- Spoon the beans over the escarole and serve warm or at room temperature.
