Summer Savory Minted Escarole with Beans

dana vento

Prep Time 10

Cook Time 30

Additional Time 5

Total Time 45

Course Recipes

Cuisine meatless

Servings 4 servings

Calories 582 kcal

1/4-1/2 C of Olive Oil
3 Cloves of Garlic peeled and sliced.
One Medium to Large head of escarole washed and chopped.
12 long stems of Spearmint
2 Teaspoons of Salt cuts the bitter
1/2 may need additional 1/4 C of Water + 1 Cup for rice (may want an additional 1/4 C of water )
Vegan Chicken-Less Seasoning Salt Trader Joe's Item *Optional but adds a boost of flavor
A cup of Rice use water from above
1/2 C of Lupini Beans
Parmesan Cheese to taste --as much as you like

Coat bottom of frying pan (should have a covered frying pan for this) with olive oil.
Heat level medium Low. Enough to steam, but not to overflow in the pan with cover.
Add the garlic.
Next the escarole.
Then 1/2 C of water.
Mint.
Then Salt.
Cover to let it steam (15 minutes)
Check on it frequently and stir (every 5 minutes to 15 minutes).
Add additional water up to 1/4 C if water begins to evaporate, you are steaming this portion of the ingredients. You don't want it to fry.
Once steamed, add the rice and the additional cup of water.
Stir.
Add Vegan Chicken Less Seasoning (optional) You could also add a vegetarian boullion flavor if you wanted or you can omit this step completely.
Cook on medium heat for about 5 minutes and allow the rice to absorb water (if necessary, add an additional 1/4 C of water).
Cover. Turn off the stovetop and allow the rice to continue to absorb water*
(if you prefer more soupy-like consistency, add more water, otherwise, make sure there is enough liquid for the rice to absorb and cover the pan.
Leave on the burner that is OFF. Allow rice to continue cooking/absorbing liquid.
After 5 minutes check on rice and greens.
If the consistency is soupy ladle it into a bowl.
For those that cooked it longer without the soup-like fill, dish it.
Add Beans atop and grated Parmesan.
Serve
*However, you could also leave it to cook a bit longer on low.
Store ANY leftovers in the refrigerator.

Don't cook the rice separately, the flavor of the rice is enhanced and absorbs all the water in the pan.

Add more or less water for rice.

If you like it rice firmer, add less water and cook shorter.

For those that want their rice fully cooked.

Remove lid, and allow a light boil, and then down to medium heat, until rice is fluffy and water is absorbed.