Vegan Escarole with Capers and White Beans -

Printer Friendly

RSS Feed

Bookmark

Home

Vegan Escarole with Capers and White Beans

Rate it!
Votes (1) | Comments (0)

By Isa Chandra Moscowitz and Terry Hope Romero

Posted February 27th, 2009

This article is reprinted with permission from Veganomicon: The Ultimate Vegan Cookbook, by Isa Chandra Moskowitz, (2007, Da Capo Press)

Veganomicon: The Ultimate Vegan Cookbook

Servings:	2-4
Author Notes:	Raw escarole looks more like a lettuce than the leafy dark greens you might usually prepare, but once sauteed, it has a delicious flavor and a great texture that's a nice balance between soggy and crisp. And we use "soggy" in a positive way. Serve with grilled tofu and mashed potatoes or rice, but it's hardy enough to stand on its own. We also like to sprinkle nooch (nutritional yeast, to you), but that is top secret.
Ingredients:	1 head escarole 1 tablespoon olive oil 6 cloves garlic, chopped 1/4 teaspoon red pepper flakes 1/3 cup capers with some brine salt 1 cup cooked small white beans (navy or great northern are A-OK) lemon wedges for serving
Instructions:	Time: 20 Minutes Serves 4 as a Side Dish or 2 As a Main Course Preheat a large pan over medium heat. Saute the garlic in the olive oil for about 3 minutes, until just starting to brown. Add the red pepper flakes and cook just long enough to soften (a few seconds). Add the escarole and salt to taste, and use tongs to toss until it begins to wilt and release moisture. Add the capers and beans, and cook just until heated through, about 3 more minutes. Serve with lemon wedges.