Spinaci e Fagioli

This is an adaption of a family recipe, one that is a favorite of my Uncle Pat.  It’s easy, inexpensive to make and guess what, super good for you! Beans are an outstanding protein, and whatever greens you use are definitely better than potato chips. You can also slightly modify it to make it vegetarian.

So try this at home. While generally made with escarole, if you can’t find that in your local market, try spinach (used here), Swiss Chard, kale or any other leafy green that tickles your fancy.  Serve with warm bread and soak up all of that delicious broth, Italian style. Enjoy!

1 bunch spinach (washed and drained)

 2 cans cannellini or great northern beans, undrained

1 can chicken broth (or vegetable if you are vegetarian)

2 garlic cloves (diced)

1/2 tsp. cracked red pepper

salt and pepper

Cover the bottom of a medium saucepan with oil.  Sauté garlic on medium heat, careful not to burn. Add beans with the liquid.  Add a can of chicken broth. Season with salt, pepper and crushed red pepper seeds to taste. Bring to a boil, lower heat and simmer about fifteen minutes with lid on to marry the flavors.

Add greens and stir gently.  Simmer about five minutes until greens have settled into mixture and are steamed.

Garnish with red pepper to taste. Serve with crusty bread.

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