Escarole and White Beans

Ingredients:

• 16 cups chopped and washed escarole (cut into bite-size pieces) about 2 heads of escarole
• 3 tbsp olive oil, plus more to garnish
• 2 cloves garlic, minced
• 1 1/4 cup canned beans, cannellini beans or red kidney beans work well
• 4 tbsp reserved liquid from the canned beans
• salt and pepper to taste
• (optional) chili flakes for garnish

Preparation:

1. Fill a large pot with water (to fit the escarole), and with the lid on, bring it to a boil. 

2. Add the escarole to the boiling water along with a pinch of salt, and with the lid off, boil escarole until tender. About 6-8 minutes.

3. Just before the water for the escarole starts to boil, on medium heat, heat the olive oil in a large pan. Once olive oil is hot, add garlic and sauté until fragrant. 

4. Add beans and liquid from the can of beans and cook beans until tender, about 5-7 minutes. Season the beans with salt and pepper to taste.

5. Once escarole is cooked, drain it well in a colander. 

6. Add the escarole to the pan with the beans and garlic, and cook all ingredients together for about 5 minutes. Add more salt and pepper if needed.

7. Plate, and finish with additional olive oil and chili flakes if desired. 

https://pinabresciani.com/escarole-and-beans/

Buttered Lettuce with Toasted Almonds

 

Ingredients:

• 4 baby lettuces (or 2 larger romaine hearts/butter lettuce heads) split in half
• ¼ cup almonds, chopped
• 2 tablespoons butter
• 1 tablespoon grapeseed or olive oil
• 1 teaspoon apple cider vinegar
• salt to taste

Preparation:

1. In a small pan, toast the almonds until golden brown. Set aside.
2. Heat a large saute pan, and melt the butter until it’s sizzling.
3. Add the lettuce to the pan, face down, and cook for 2-3 minutes.
4. Serve them face side up, drizzled with the oil and vinegar and topped with the toasted almonds and a pinch of salt.

https://honestcooking.com/side-recipe-buttered-lettuce-toasted-almonds/

Swiss Chard-Tahini Dip

 

Ingredients:

• 2 bunches of green-stemmed Swiss chard (about 1½ lb.)
• ⅔ cup extra-virgin olive oil, divided, plus more
• 5 garlic cloves, finely chopped
• ½ cup tahini
• ⅓ cup fresh lemon juice
• Kosher salt
• Toasted flatbread and lemon wedges (for serving)

 

Preparation:

1. Remove ribs and stems from Swiss chard leaves and finely chop. Tear leaves into small pieces. Set both aside separately.
2. Heat ⅓ cup oil in a large pot over medium-low. Cook reserved ribs and stems, stirring often and adding a splash of water if they start to brown, until tender, 5–7 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Add reserved chard leaves by the handful, letting them wilt before adding more; cook, tossing, until all the leaves are wilted and tender, 10–12 minutes total. Let cool. Squeeze excess liquid from the mixture into a measuring glass. (You should have about ½ cup liquid.)
3. Place Swiss chard mixture and 1 Tbsp. cooking liquid in a food processor and add tahini, lemon juice, and ⅓ cup oil. Season with salt and process, adding more cooking liquid if needed until dip is creamy and only speckles of chard remain. This could take up to 5 minutes. Season with more salt if needed.
4. Transfer dip to a serving bowl and drizzle with more oil. Serve with flatbread and lemon wedges.
5. Do Ahead: Dip can be made 3 days ahead. Cover and chill.

https://www.bonappetit.com/recipe/swiss-chard-tahini-dip