Searching for a braised greens and beans dish? Here’s a fabulous French take, and it’s a great recipe for your braiser. Read on!
We’re right smack-dab in a ferocious stretch of winter, and I’m craving something green and bright. Nothing so light as a summer salad, of course—it has to be hearty and filling and warming, too.
Is this possible? Yes. Escarole and curly endive will fill both the bill. These are sturdy greens that travel well, so if you live in a place where your fresh+local ethos has hit the skids for a few dormant months, you won’t be disappointed.
Here’s a recipe for that can call on either escarole or curly endive (known as chicory in parts of the U.S., chicory lettuce in Great Britain, and chicory frisée in France.
Serve this with a simple main dish to let its brightness stand out. I suggest roasted salmon or chicken, or a great French-style sausage. Or, serve as a main dish in shallow bowls, topped with poached eggs. Pass a big basket of baguette slices!
PS: I’m thinking of all of you out East. It’s cold here, but nothing like the ferocious weather you’re having. Hope you’re inside and warm and surrounded by your favorite people.
- 3 slices thick bacon, chopped (use about ½ cup lardons if you live in France!)
- Olive oil (if needed)
- 1 small onion, chopped
- 1 8-ounce head curly endive (chicory), rinsed, cored, and roughly chopped
- 2 large garlic cloves, minced
- ¼ cup chicken stock
- 1 15.8-ounce can Great Northern beans or Cannellini Beans, rinsed and drained
- Salt and freshly ground black pepper to taste
- In a 3½-quart braising pan or a deep skillet with tight-fitting lid, cook bacon over medium heat until crisp. Remove bacon from pan. Add enough olive oil to the drippings to equal about 1 tablespoon. Add the onion and cook 3 to 5 minutes or until tender but not brown.
- Stir in the curly endive, garlic cloves, and chicken stock. Cover and cook for 3 to 4 minutes or until the endive is wilted but still colorful, stirring once during cooking time. Stir in the beans; cook and stir until the beans are heated through. Season to taste with salt and pepper. Serve warm or at room temperature.