Thursday: beans and greens

When a nice head of escarole shows up in the biokiste, it's really hard not to just make beans and greens with it...

This time it was a pretty minimal variant: sweat the onions in olive oil with garlic, piri piri chiles, and some diced bacon until nicely transparent. Add the coarsely-chopped escarole, a splash of white wine, and some salt and cook until the escarole is about ready to go. Add canned cannellini beans with their liquid and another splash of wine. Let the beans heat through, adjust seasoning, and then serve drizzled with good olive oil and sprinkled with parsley.

Almost rule_of_five, almost vegetarian, fully good. :-)