Our family loves this dish as the weather gets cooler.  Add mild Italian poultry sausage and/or fresh diced tomatoes to make it heartier and red-wine-friendly.

 

Escarole and White Beans over Pastapairs with Dry or Medium-dry Riesling

Adapted from Wegman’s Menu Magazine

Serves 4

Ingredients

  • One head of escarole, chopped (about one pound)
  • 1 Tbsp. olive oil
  • 2 garlic cloves, minced
  • ½ cup dry white wine
  • One can cannellini beans or navy beans, undrained
  • Salt and pepper to taste

Directions

  1. Blanch escarole 1 min in large pot of boiling, salted water. Drain well. Gently squeeze out excess water.  
  2. Add oil and garlic to large pan on medium heat. Cook, stirring, 1 min. Add escarole; cook, stirring, 1 min. Add wine and beans. Simmer, covered, 5 min; season with salt and pepper.
  3. Serve over penne or fusilli.  Garnish with Parmesan Reggiano.

 

 

 

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