Greens and garlic are a very happy way to eat veggies, garlic being a major food group in my book. Last night a variation on my more standard greens and beans: escarole, andouille, onions and beans in chicken stock. It’s like eating chicken soup, but so much zestier. (If you have leftovers, add more stock the next day and heat up as soup.)
I cut up some Aidell’s andouille sausage (pre-cooked), sauteed an onion, celery with leaves (my new thing for sauté — as is the accent!), garlic, threw in the sausage and then escarole, S&P, and chicken stock. Covered and stewed a bit, threw in White Northern beans (canned, drained and rinsed) to warm a bit. Topped with grated cheese. Voila! Deliciouse!
For those who need a recipe:
chicken stock — small container, defrosted and heated
1-1/2 links andouille sausage (I like Aidell’s), cut up
one head escarole. Cut off stem, rinse and drain leaves (wet is fine), rough chop
1 medium onion
1 stalk celery and some inner leaves, cut up
garlic, couple cloves, minced (with germ removed)
grated Parmesan or comté
- Thaw and heat a small container of chicken stock.
- Dice 1 medium onion. Rinse and cut up 1 small stalk of celery with some leaves. Chop a couple garlic cloves. Cut up sausage. Cut bottom core off head of escarole, wash, drain and cut, leaving in strainer.
- Heat large covered sauté pan, add a few T olive oil. Add onion, and then celery and sauté for 5 mins, adding garlic in at end, and then sausage.
- Add in escarole, S&P.
- Toss and add chicken stock to wet everything, though less than soup-ish. Cover and cook for about 10 mins, adding in beans about 5 mins in.
- Scoop out into bowls, grating cheese on top. Mmmm!