Escarole and White Beans with a Parmesan-Nut Crust
1 medium, chopped, (white part only)
1 clove(s), medium, minced
8 cup(s), coarsely chopped (1 medium to large head)
Fat free chicken broth
½ cup(s), or vegetable broth
Canned cannellini beans
15 oz, drained and rinsed
⅛ tsp(s), crushed
Grated Parmesan cheese
¼ oz, Parmigiano Reggiano recommended
Dried plain breadcrumbs
½ Tbsp, coarse-style
2 tbsp(s), coarsely chopped
- Preheat oven to 375ºF.
- Heat oil in a nonstick Dutch oven (a large pot with a tight-fitting lid). Add leek and garlic; sauté until leek is translucent, about 5 minutes. Add escarole and sauté, stirring constantly, until escarole is limp, about 1 minute; stir in broth. Cook over high heat, stirring frequently, until escarole is tender and broth evaporates, about 3 minutes; stir in beans, pepper and rosemary.
- Spoon escarole-mixture into a 1 1/2-quart glass baking dish. Combine cheese, bread crumbs and walnuts in a small bowl; sprinkle over escarole-mixture. Bake until bread crumbs are lightly browned, about 15 minutes. Yields about 2/3 cup per serving.