@@sandrah7512 This recipe is made by Italian grandmothers 400 years ago. It’s great but even calling it a recipe is an overstatement. It’s like calling “tea” a recipe. I often make it but first fry some pancetta bits in there, and I season it with fennel seeds. Near the end, clear a spot in the bottom of the pan and dollop a tablespoon of tomato paste, letting it toast on the hot pan bottom, then stir it in.
This was a family favorite growing up, no recipe was ever written down for generations. Haven't made it in awhile but Christie and Julia have inspired me to resurrect this wonderful dish! As they say in the old country - Mangia!
@@mddell58 The way we made it was even more simple: a bit more olive oil, like twice the amount, and a bit more garlic - no onion, no rosemary, (Also, we usually made it into a soup, so add about 2 cups of water & chicken “Better Than Bouillon” - maybe around 2 tsps -sorry I don’t measure, so I go by taste and eye. Or you can just use 2 cups of chicken broth.) But you can totally just make it as a braise the way Test Kitchen did. It’s delicious. Hold off on salt until the end, because of the cheese, so taste before you dish up. Everything else is the same, except for the cheese. We didn’t mix it *into* the beans and greens, we only grated it on top. Also, we used Pecorino Romano, which is a saltier cheese.
I love when we celebrate simple dishes that also has a little bit of history behind! Christie and Julia are in such a calming harmony together. It was really lovely and fun to watch, thank you for the delicious recipe.
Great cooking. I love the essence of cooking, and you're doing it right. Simple, healthy, delicious and beautiful, ah,, how a plate of beans and veg can make me happy!
I have found that it's way more thorough and efficient to wash the greens in the salad spinner bowl only. Then lift the greens out with your fingers into the basket to spin. When you load them in the basket first, as demonstrated here, soil tends to settle back into the greens as you lift the whole thing out. When washed in the bowl first, the soil tends to settle on the bottom of the bowl instead.
I just made this per the recipe that is presented here, and it was incredibly addictive to eat. I used mustard green instead of escarole and it was quite tasty. The texture contrast between the beans and the greens makes it much more interesting than just eating a bean or a green dish. I had this years ago in a restaurant in a college town in upstate NY and I always wanted to know how to make it.
My family emigrated from Calabria to Western Pennsylvania about 100 years ago and then to Southern California in the 40’s. My grandmother made this dish.
Sista thank you for your vids. My bro and sister hated the smell of fish growing up! Like Chinese salt fish in the rice cooker would STINK up the house. So I always never ate it. But now I am changing my diet and this recipe helped! It was delish! Aloha.
Now I get why my grandparents would make greens and beans. My great, great grandparents and their family lived in PA. A little unsettling family history: My great, great grandfather was a miner. There was an accident and the miners became trapped. My great grandfather overheard the owners of the mine using derogatory terms for Italians, and saying that they aren't going to waste their money to get the (censored) out because they aren't worth it. He took a shovel and attempted to hit the men, who then took the shovel and held him down. They told him they would do nothing to him or his family as long as the whole family left PA and never came back. So my great grandfather and his family packed up and moved to Central NY State. They never recovered my great great grandfather or any of the other miners.
Hi, where was this in Pa.? My Great Grandfather died in the mines in Shenandoah, Ellen Gowan was the name of the company. My Uncle Mike had to drop out of the fifth grade to go work there to keep the company house. Unbelievable how immigrants were and continue to be exploited. Funny thing was, was how casually my Nana said how her brother had to quit school to support a family of six. Didn’t find out he was ten yo. till I found him on the census. Crazy.
@debradowling800 I'm not sure how reliable my grandfather was with his stores, so this one may be a little embellished. I'd have to do some digging to find out the historical facts vs my grandfather's facts. Lol. Anyway, from what I see in geneology records, he died in 1909 and the location was Lackawanna, PA.
@@meversace Lackawanna isn’t far from where my family was from. It’s about two hours from nyc. As for your Grandpas stories, they probably weren’t much of an exaggeration. Those mines were brutal. There is a mining museum around that area, it’s pretty interesting. Worth the visit if you ever find yourself in the neighborhood.
Just a small historical fact check: Most of the southern Italians immigrated to the Pittsburgh region in the early 20th Century, not the 19th century as stated. Also, many of them took jobs in the mining industry, while the Eastern Europeans tended to work in the mills. However, all the coal mines around Pittsburgh were owned by the big steel companies to provide metallurgical grade coal that was converted into coke to fuel the blast furnaces, so the miners did work for the steel industry, if not directly in a mill. I know, splitting hairs...It is true this dish is still very popular in the Pittsburgh region because it is very hard to find someone in Western PA that doesn't have at least some Italian ancestry due to the huge number of Italians that came to the Pittsburgh region.
Cut the greens, fill sink with water, a lil salt or vinegar let sit then wash, put into another sink of cold water. Check the bottom of the sink each rinse you will see dirt and if necessary rinse again then spin
Yummy! I love escarole but I’ve been having a hard time finding it at the grocery store.. what quality olive oil would you suggest to top it off? Thanks for all the great recipes.
Most Italians know that escarole are dirty. I rinse ‘ scarole in a colander and drain it. You only need to dry it enough to prevent splatter when you add it to hot oil. Paper towel anyone? I like to add a little more broth myself. Sometimes I add cooked ditalini pasta to ‘scarole to make a pasta fagioli type dish. Some finish the dish with a tablespoon of EVOO , after the cheese and black pepper. Try it with soaked/ cooked dried beans if you are ambitious.
Here’s the deal, any produce, especially produce that grows close to the ground, should be rinsed in *running water* and not soaked, not even for a second. The reason is because the physical action of the moving water not only washes off the dirt, but it washes away many germs and pesky bugs. It’s kind of like the difference if you wash your hands with running water vs. swishing them in a bowl of water. So, yes! Enjoy using the salad spinner, but use it more like a colander at the beginning, then once the produce is thoroughly washed, add the outer bowl and spin that good stuff until it’s as dry as you want it to be. Anyway, great recipe, will add it to an upcoming spring dinner!
Salad spinner is great when you hand-wash your cashmere pullovers (don’t forget to rinse it be4 and after use) to avoid green pull, or hairy salad… I have 2.😅😂
Dang, if you were going to serve it to a family and/or guests, you'd have to get four heads of escarole. I'd cook my beans in the instant pot because they'd be way better than canned.
I disagree. Fresh green, protein and fibre in the beans, healthy spices and extra virgin olive oil. What’s unhealthy. Also, you could eat a small portion and definitely vegan. It’s also not expensive to make. I picked tatsoi, mustard greens, bok choi and swiss chard in the garden and have a head of broccoli in the fridge and made the beans in my instantpot at 6 this morning. It will be a great dish to have with breaded pork chops tonight. It’ll give me several lunches or side dishes for less than $3.00. I guess we’ll have to agree to disagree. I’d love to know though why you think it’s unhealthy.
LOVE LOVE Christie. She brings good food back to where it belongs: simple, straightforward, homey and family. Love this meal.
@@sandrah7512 This recipe is made by Italian grandmothers 400 years ago. It’s great but even calling it a recipe is an overstatement. It’s like calling “tea” a recipe.
I often make it but first fry some pancetta bits in there, and I season it with fennel seeds. Near the end, clear a spot in the bottom of the pan and dollop a tablespoon of tomato paste, letting it toast on the hot pan bottom, then stir it in.
@@jpp7783 Yeah so do we, your recipe isn't unique. As an Italian you know what goes together.
This was a family favorite growing up, no recipe was ever written down for generations. Haven't made it in awhile but Christie and Julia have inspired me to resurrect this wonderful dish! As they say in the old country - Mangia!
Wondering IF what you make is just like this, OR, do you change it up some?
@@mddell58 The way we made it was even more simple: a bit more olive oil, like twice the amount, and a bit more garlic - no onion, no rosemary, (Also, we usually made it into a soup, so add about 2 cups of water & chicken “Better Than Bouillon” - maybe around 2 tsps -sorry I don’t measure, so I go by taste and eye. Or you can just use 2 cups of chicken broth.) But you can totally just make it as a braise the way Test Kitchen did. It’s delicious.
Hold off on salt until the end, because of the cheese, so taste before you dish up.
Everything else is the same, except for the cheese.
We didn’t mix it *into* the beans and greens, we only grated it on top. Also, we used Pecorino Romano, which is a saltier cheese.
No onions no rosemary,lots of garlic and two cans of beans,one left whole the other preened and extra chicken stock,sooo good
I love when we celebrate simple dishes that also has a little bit of history behind! Christie and Julia are in such a calming harmony together. It was really lovely and fun to watch, thank you for the delicious recipe.
Jk
I've never heard of this dish, but, I love beans & cornbread, so, I can't wait to try this! Thanks Christie!
I was thinking the same and I love to steam spinach as a side with beans and cornbread
One of my favorite dishes and super easy to veganize!
I’ve never seen this before but now I’m converted! I will make this! Thank you.
I add 1 Anchovie when the garlic is sautéing, it's delicious & melts right into the dish taking it to another Level!
Great cooking. I love the essence of cooking, and you're doing it right. Simple, healthy, delicious and beautiful, ah,, how a plate of beans and veg can make me happy!
This reminds me of my new year’s “good luck” dish - collards and black eyed peas. Yup, a little ham bone does give extra flavor.
Haha! As I'm reading this, that is what I'm eating! 😄
Especially if the ham bone is from Honey Baked Ham!
Very nice recipe, I make one similar all the time, I use great northern beans & a mix of turnip/mustard greens
Thank you
Thanks, I was wondering if I could use turnip & mustard, because I can find that more easily than escarole at my market.
Looks amazing! Making tonight and adding fresh fennel!
I cook my version of this often. I like swiss chard and spinach, but will use any greens that look good or are in my frige and need to be used.
That sounds really good!
Christie, you are a wonder! Thank you.
I have found that it's way more thorough and efficient to wash the greens in the salad spinner bowl only. Then lift the greens out with your fingers into the basket to spin.
When you load them in the basket first, as demonstrated here, soil tends to settle back into the greens as you lift the whole thing out. When washed in the bowl first, the soil tends to settle on the bottom of the bowl instead.
Sounds and looks Good! Thank you for sharing.
Absolutely awesome ! I couldn't find escarole so I used kale and it was great but I am going to try escarole and make it soon !
I just made this per the recipe that is presented here, and it was incredibly addictive to eat. I used mustard green instead of escarole and it was quite tasty. The texture contrast between the beans and the greens makes it much more interesting than just eating a bean or a green dish. I had this years ago in a restaurant in a college town in upstate NY and I always wanted to know how to make it.
One of my favorite comfort foods...❤️
Excellent! A new easy side dish for me to try. Great on it's own or with any meat too.
My family emigrated from Calabria to Western Pennsylvania about 100 years ago and then to Southern California in the 40’s. My grandmother made this dish.
Another excellent mostly vegetarian recipe. I'll be having this soon. Haven't really used escarole.
Omg people BACON
The drippings for sauteing the veggies
I thought the same thing as I watched the vid! GMTA 👍🏻
This looks really good! I am going to make this next week thank you.
Made it last night. Super delicious! This recipe is a keeper
Sista thank you for your vids. My bro and sister hated the smell of fish growing up! Like Chinese salt fish in the rice cooker would STINK up the house. So I always never ate it. But now I am changing my diet and this recipe helped! It was delish! Aloha.
This is one I'm going to make for sure. I can hardly wait to try it.
it's almost 90 today, this is so purrfect!
I wanna go to the store and make this NOW!
No onions no rosemary,extra garlic extra chicken stock two cans of beans one left whole the other puréed sooo good.
I have never heard of this dish. But i know a lot about greens and beans. Crazy
I used to make this for my late dad---along with Italian bread---he loved it!
اكل صحي بمكونات مفيدة للجسم شكرا على هذا الطبق الرائع
Looks so good!
Christie's right. Just this with some good bread would make a great meal.
I need to try some rosemary next time! But my kids were raised on this!! Love it
This looks great! I will be making this soon
ATK,HELLO,,,CHRISTENED,THIS LOOKS JUST GREAT,I’LL TRY THIS OUT,for sure,THANKS,,,,,,,,,,,🇺🇸🇺🇸🇺🇸🇺🇸
If you think beans and greens are good you should try Utica Greens. Out of this world
Utica greens? Like the city?
@@apartmentcookery Yes!
I have a bean soup with collard greens recipe too.
Now I get why my grandparents would make greens and beans. My great, great grandparents and their family lived in PA.
A little unsettling family history: My great, great grandfather was a miner. There was an accident and the miners became trapped. My great grandfather overheard the owners of the mine using derogatory terms for Italians, and saying that they aren't going to waste their money to get the (censored) out because they aren't worth it. He took a shovel and attempted to hit the men, who then took the shovel and held him down. They told him they would do nothing to him or his family as long as the whole family left PA and never came back. So my great grandfather and his family packed up and moved to Central NY State. They never recovered my great great grandfather or any of the other miners.
Hi, where was this in Pa.? My Great Grandfather died in the mines in Shenandoah, Ellen Gowan was the name of the company. My Uncle Mike had to drop out of the fifth grade to go work there to keep the company house. Unbelievable how immigrants were and continue to be exploited. Funny thing was, was how casually my Nana said how her brother had to quit school to support a family of six. Didn’t find out he was ten yo. till I found him on the census. Crazy.
@debradowling800 I'm not sure how reliable my grandfather was with his stores, so this one may be a little embellished. I'd have to do some digging to find out the historical facts vs my grandfather's facts. Lol.
Anyway, from what I see in geneology records, he died in 1909 and the location was Lackawanna, PA.
@@meversace Lackawanna isn’t far from where my family was from. It’s about two hours from nyc. As for your Grandpas stories, they probably weren’t much of an exaggeration. Those mines were brutal. There is a mining museum around that area, it’s pretty interesting. Worth the visit if you ever find yourself in the neighborhood.
I could have that with salmon 😋
Also very popular with Italians in chicago
Just a small historical fact check: Most of the southern Italians immigrated to the Pittsburgh region in the early 20th Century, not the 19th century as stated. Also, many of them took jobs in the mining industry, while the Eastern Europeans tended to work in the mills. However, all the coal mines around Pittsburgh were owned by the big steel companies to provide metallurgical grade coal that was converted into coke to fuel the blast furnaces, so the miners did work for the steel industry, if not directly in a mill. I know, splitting hairs...It is true this dish is still very popular in the Pittsburgh region because it is very hard to find someone in Western PA that doesn't have at least some Italian ancestry due to the huge number of Italians that came to the Pittsburgh region.
I’m gonna make this 😋
Cut the greens, fill sink with water, a lil salt or vinegar let sit then wash, put into another sink of cold water. Check the bottom of the sink each rinse you will see dirt and if necessary rinse again then spin
Making this asap!
Mama Mia yum.
So good!
Yummy🎉 ty
News flash: it’s popular far beyond Pittsburgh.
what are your thoughts about using chicory vs escarole? My market has both
Just as popular in south Philly!
This makes more sense than pairing beans with pasta...so much starch!
Imaging doing this with good heirloom beans from Rancho Gordo!
I am making this. Will freeze leftovers
Yummy! I love escarole but I’ve been having a hard time finding it at the grocery store.. what quality olive oil would you suggest to top it off? Thanks for all the great recipes.
Hello. Which vegetable spinner was used here? With so many choices, I trust ATK, lol. Thanks friends 😊
That's the OXO. I got one recently on ATK's recommendation and it's so much fun to use.
I make a version of this but more soup based with ham in it
Rosemary & sage goes well w White beans
what is that green thing? esro? escrow?
You Name It!
Most Italians know that escarole are dirty. I rinse ‘ scarole in a colander and drain it. You only need to dry it enough to prevent splatter when you add it to hot oil. Paper towel anyone? I like to add a little more broth myself. Sometimes I add cooked ditalini pasta to ‘scarole to make a pasta fagioli type dish. Some finish the dish with a tablespoon of EVOO , after the cheese and black pepper. Try it with soaked/ cooked dried beans if you are ambitious.
I wash my escarole so thoroughly 3 times.
One grain of grit and I can’t eat anymore 😄🤢
I've recently found out that this dish has a great gaseous quality
Those two making a big deal over half a teaspoon of pepper flakes lol. Love ATK but you usually have to double their spice/herb measurements
YUMMMMMMM!
Here’s the deal, any produce, especially produce that grows close to the ground, should be rinsed in *running water* and not soaked, not even for a second. The reason is because the physical action of the moving water not only washes off the dirt, but it washes away many germs and pesky bugs. It’s kind of like the difference if you wash your hands with running water vs. swishing them in a bowl of water. So, yes! Enjoy using the salad spinner, but use it more like a colander at the beginning, then once the produce is thoroughly washed, add the outer bowl and spin that good stuff until it’s as dry as you want it to be. Anyway, great recipe, will add it to an upcoming spring dinner!
Salad spinner is great when you hand-wash your cashmere pullovers (don’t forget to rinse it be4 and after use) to avoid green pull, or hairy salad… I have 2.😅😂
Parmesan Pirates..."more like guidelines than actual rules" 😂
🔥🔥🎖🔫💯🔫🎖🔥🔥
I have never seen this dish done without garlic
a winner
Oh please. Italians are everywhere, not just Pittsburgh. Don't insult us. We've been eating "greens" for over a century in this country.
Great
Try Utica greens.
Dang, if you were going to serve it to a family and/or guests, you'd have to get four heads of escarole. I'd cook my beans in the instant pot because they'd be way better than canned.
The only issue is the color/presentation. Aesthetics matter. What can we do about that?
I'd leave out the peppers flakes. Otherwise, it looks so good.
No, it needs more hot chilli flakes. Southern Italians add hot chilli to everything!
Scaròla e fagioli in Italian
It needs ham.
Onions? nah not the purist way
Beans greens potatoes tomatoes lambs rams hogs dogs chicken Turkey chicken Turkey
tomato, potato, tornados, claymatos?🤣
OH, HELL~ NO!!
Too much pepper
السلام عليكم اختي .هل ممكن ان استفيد من فيديوهاتك.لانني محتاجة لزيادة المشاهدات وشكرا جزيلا
They look like they definitely know their food…
I am totally offended. SMH... ugh!~~
First
Unhealthy food could u please cook some healthy food.
People sick over weight with this food
You know nothing about healthy food with that stupid comment.
Not sure why you think it unhealthy.
I disagree. Fresh green, protein and fibre in the beans, healthy spices and extra virgin olive oil. What’s unhealthy. Also, you could eat a small portion and definitely vegan.
It’s also not expensive to make. I picked tatsoi, mustard greens, bok choi and swiss chard in the garden and have a head of broccoli in the fridge and made the beans in my instantpot at 6 this morning. It will be a great dish to have with breaded pork chops tonight. It’ll give me several lunches or side dishes for less than $3.00. I guess we’ll have to agree to disagree. I’d love to know though why you think it’s unhealthy.
I'VE USED A SALAD SPINER TO WASH MY SOCKS !!
Hypernonjudgementalism at its worst.