Friday: beans and greens; chicken with sherry

A clear choice for using the big head of escarole from last week's biokiste.

I started by making some soisson beans in the pressure cooker: the washed beans went in with chopped onion and garlic, a couple bay leaves, and sufficient water. These cooked for 30 minutes, then I opened the pressure cooker and added some chicken bouillon.

For the greens: cook chopped onion, garlic, and diced carrot in olive oil until the carrots start to soften. Tear escarole into pieces and add to the pan. Cook until the escarole is ready to eat. Top with beans, some of the bean liquid, piment d'esplette, and some roasted almonds.

To go with this I did a quick spanish-influenced chicken dish: Brown a couple of chicken thighs and legs well, season, and set aside. Add slivered garlic and some chopped onion to the pan, cook until the onion browns a bit. Deglaze the pan with sherry; let the sherry boil for a minute, then add back the chicken, cover, and let simmer until the chicken is ready to eat.

Of course we also had a big green salad.