Sunday, November 14, 2010

Saturday: beans and greans

When there's a big head of escarole in the biokiste, it's almost too easy to decide what to do. :-)

Cook diced onion, diced carrot, and chopped garlic in olive oil until the onions soften. Add fennel seeds and cook another couple minutes, until the fennel is aromatic. Add chopped escarole and some salt and mix well to integrate. When the escarole wilts a bit add diced smoked pork shoulder, lemon zest, and some liquid from the white beans. Cover and simmer until the escarole is ready. Add cooked white beans and cook another couple minutes, until the beans are heated through. Just before serving add some fresh lemon juice to brighten it up. Serve drizzled with some good olive oil.

Definitely happy-making food. The fennel was quite a nice variation on the usual preparation.

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