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You are here: Home / LIGHT MEALS / Salads / Reader, I Blush

Reader, I Blush

April 17, 2012 by Ellen Kanner 2 Comments

I am abject. I am not the kind to up and disappear. So where the hell have I been? Finishing the manuscript of Feeding the Hungry Ghost, my book due out in January. It has required a fair amount of care and feeding, itself. But it has introduced me to so many wonderful people (and you know who you are).

Then there’s all that life stuff. So I’m just writing this sort of postcard to say howdy, please stick with me and eat beautiful food and take good care of yourself. More soon. Love now.

Farmers Market Escarole With Cranberry Beans

This dish is a delight but it's barely a recipe, just a handful of inspiring ingredients fresh from my local farmer. Feel free to substitute kale or other leafy greens for escarole. You can use canned beans, adding them at the end as I've indicated, but fresh ones are terrific, firm but with a creamier texture than canned. I fell in love with these fresh cranberry beans -- they're pretty, organic, local and free of genetic modification. You can make this recipe a bigger deal by tossing it with pasta or any whole grain or dollop it on slices of crusty bread for a gusty bruschetta. Top with grated Parmesan or vegan mozzarella.
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Ingredients
  

  • 1 pound fresh cranberry beans or 1 15-ounce can white beans of your choice such as cannellini
  • 6 cloves garlic divided use
  • 1 dried red pepper crumbled, or a pinch of red pepper flakes
  • handful of fresh sage leaves
  • 1 head escarole sliced into thin ribbons
  • 2 tablespoons olive oil
  • juice of 2 lemons
  • sea salt and pepper to taste

Instructions
 

  • To cook fresh beans, bring a medium pot of water to boil. Shell fresh beans (take them out of their lovely pink and white pods). Add them to the water, along with 3 of the garlic cloves, the dried pepper and sage leaves. Do not salt water, this toughens the beans. Cover and reduce heat to low. Simmer beans for 45 minutes or until tender.
  • Heat oil in a large skillet over medium-high heat. Mince remaining 3 garlic cloves and add to skillet. Give them a stir and cook until they soften and sizzle, about 5 minutes. Add ribbons of escarole. Cook, stirring, for another five minutes, until escarole wilts but is still jade green. Squeeze in lemon juice.
  • Drain beans, whether fresh or canned, and tip them in. Toss the beans and greens together and season with sea salt and pepper.
 

dividerEK


dividerEKThank you for reading my vegan stories and plant-based recipes. I sincerely love to connect with listeners and would like to hear your feedback, takeaways, “ah-ha!” moments, etc in the comments.

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Filed Under: LIGHT MEALS, Salads Tagged With: cranberry beans, Ellen Kanner, Farmers Market Escarole With Cranberry Beans, garlic, lemons, sage leaves, white beans

« Summer Surprised Us
Feeding the Hungry Ghost: Dishing Up Soon »

Comments

  1. Rock Salt Suppliers says

    July 13, 2012 at 3:06 am

    Add them to the water, along with 3 of the garlic cloves, the dried pepper and sage leaves.

    Reply
  2. White Rock Salt says

    July 21, 2012 at 2:08 am

    Add them to the water, along with 3 of the garlic cloves, the dried pepper and sage leaves.

    Reply

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