I started with 3 really big heads of escarole. I've never seen them so big so you will probably want to start with 4 or 5 normal sized heads. Pull off any wilted leaves and roughly chop the rest. Make sure to either soak the chopped leaved in plenty of water or rinse them really well to get any dirt off. I usually do both.
Grab yourself a medium sized onion and a couple of peppers. I like to use Cubanelle Peppers.
Make sure to remove all the seeds and the white membrane inside the peppers. This goes for all sweet peppers. The seeds and membrane are bitter. Hot peppers are another story. The membrane is where all the heat is and, to some extent, the seeds too.
Chop your onion and peppers. A rough chop will do; you're making a rustic meal not competing on some Food Network Challenge
Here's one of my shortcuts... Use The Twisted Branch Garlic Mushroom Fused Olive Oil or one of so many others we carry. You get all the flavor without any of the chopping. Put a big pot on the stove... the bigger the better, under high heat. Once up to temp, add a few tablespoons of Garlic Mushroom Olive Oil. Immediately toss in the onions and peppers and LOWER THE HEAT! You're looking to sauté the veggies not incinerate them. Medium heat should do. Add a healthy pinch of salt here to help sweat the veggies down.
Once the onions are translucent, deglaze the pan with some white wine or do what I do... grab a beer or hard cider and use that. A little more than 6 oz will do and you can drink the rest. Let that cook for a minute and drop in your rinsed escarole.
You're going to need some more liquid to cook down the greens. I like low sodium chicken stock so I can control the salt to my liking. You can always add salt but you can't remove it. Add about 4 cups of stock. You can substitute vegetable stock if you want to make it vegetarian. — at The Twisted Branch.
Once the escarole has cood down to about a third the volume, it's time for some beans. Cannellini Beans are traditionally used for this dish. The cook down just enough and help thicken the finished product.
Add a couple of large cans of Cannellini Beans to the pot. There's no correct amount... use what you want here.
Cook the mixture over medium heat for a few minutes and add a couple tablespoons of The Twisted Branch Burger Blast. I know it has "burger" in the name but it's amazing is soups and dishes like this!
Grab some grated Romano or Parmigiana Cheese . I usually add a good palm-ful... you be the judge on how much you want
All that's left to do is simmer the whole thing for a good 30 minutes. Escarole can have a bitterness to it and cooking for a little while will completely get rid of it. It also gives time for the beans to break down a bit and thicken the mixture. That's it... scoop yourself a nice bowl and serve with some crusty bread! Delicious!!