Braised Beans With Escarole | Recipes from Granor Farm
This warming pot is perfect for the end of summer early fall. Be sure to have some extra bread on hand to sop up all that delicious broth.
Keywords
- organic
- granor
- michigan
- CSA
- summer camp
- farm store
- farmhouse dinner
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Cooking tools:
- Microplane
- Peeler
- Butcher's twine
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Dutch oven
- Stove
Ingredients
- 5 sprigs oregano, tied as a bundle
- 4 anchovy filet (optional)
- 1 onion, sliced thinly
- 4 cloves garlic, minced
- 1 lb specialty beans, Calypso, Marrow, Cranberry etc, soaked overnight
- 1 head escarole, cut into wide ribbons
- 2 oz parmesan, cut in wide ribbons with a vegetable peeler
- 1 lemon, zest and juice
- 1/4 cup olive oil
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