The first column has english name of the vegetable and following columns have vegetable names in indian regional.
Recipe Summary Old World Escarole And Beans
After searching high and low for a soupy escarole and beans recipe, I finally created my own version. It tastes just like the appetizer I order at one of my favorite Italian restaurants in New York. It has a soupy consistency so best served in a bowl with a crusty bread for dipping. My husband asks me to make this every week. I promise you will love this recipe. The cooking technique removes the bitterness from the escarole while maintaining the firmness of the beans.Ingredients | Leaf Vegetable Name In Hindi
2 slices bacon
1 tablespoon olive oil
1 head escarole, coarsely chopped
2 cloves garlic, pressed
1 (15 ounce) can chicken broth
1 (15.5 ounce) can cannellini beans, rinsed and drained
⅛ teaspoon crushed red pepper flakes
2 tablespoons grated Parmesan cheese
Directions
Place bacon in a large skillet over medium-high heat. Cook until crisp, 7 to 8 minutes. Remove the bacon and reserve the drippings in the pan. Add olive oil to the drippings and heat for 1 minute. Add the escarole; cook and stir for 3 to 4 minutes. Stir in the garlic, and continue cooking and stirring until fragrant, about 1 minute. Pour in the chicken broth and beans, and season with red pepper flakes. Simmer for 5 to 7 minutes. Ladle into bowls to serve and top with the crumbled bacon and Parmesan cheese.
Info | Leaf Vegetable Name In Hindi
prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
4
Yield:
4 servings