White Beans and Escarole with Fresh Herbs and Lemon
Ingredients:
• 1 medium onion, finely diced
• 3 large cloves garlic, minced
• 15-ounce can white beans, rinsed and drained
• 2 cups (or so) of escarole, roughly chopped
• 1 cup chicken broth
• 1/4cup (or so) mixed herbs (I used flat leaf parsley, sage, and rosemary), chopped
• 1/2 tomato, finely diced
• juice of half a lemon
• sea salt and freshly ground pepper to taste
• pecorino romano for sprinkling
Saute onion and garlic in olive oil until tender. Add the escarole and wilt. Add the white beans and white wine and simmer for about five minutes. Remove from heat and stir in the herbs, tomato and lemon juice. Season. Sprinkle with pecorino romano or parmesan cheese just before serving.
Chronically Grateful Me by Deborah L. Andio 