ESCAROLE AND BEANS

Serves 6

• 2 cups cherry tomatoes
• 1 head escarole, chopped
• 3 cloves garlic, sliced
• 4 thinly sliced lemon wheels, no seeds
• 1 cup cooked white beans
• 1/4 cup white wine 
• Sprig of thyme
• Sprig of fresh oregano
• Crushed red pepper

PREPARATION: Heat an oven to 450 degrees. Spread cherry tomatoes on a sheet pan and roast, uncovered, for 8 minutes. Fill a bowl with cold water. Submerge escarole leaves, agitate and drain. Refill bowl with fresh water and repeat. Transfer lettuce to a salad spinner and spin until dry. Remove from spinner and pat with paper towels until completely dry. (If you have water on the lettuce the oil will flare up, and although that looks cool, it will result in an unpleasant taste.) Alternatively, set the lettuce on a flat rack lined with paper towels and let sit until dry.

Heat a large skillet over medium-high heat and saute garlic and lemon wheels until golden. Add dry escarole and toss gently to coat in oil. Season with salt and saute for 2 to 3 minutes. Add fresh herbs and crushed red pepper and saute until fragrant. Then add beans and tomatoes and stir to combine. Add wine and continue cooking until evaporated. Serve with crusty bread.

Enjoy these great recipes by Lauren Macellaro: Roasted Cauliflower and Salted Plum and Roasted Autumn Roots

read more about Chef Macellaro here