Escarole & Beans

This week Kathy's recipe is a hearty and healthy Italian classic that won't put a strain on your belt or your wallet!

This week Kathy's recipe is a hearty and healthy Italian classic that won't put a strain on your belt or your wallet!

Kathy's comments: this is definite comfort food in our house. I get a resounding, "Yes!" when the kids ask what's for dinner and I say Escarole and Beans. This is one of those dishes that has been passed down for generations. We all grew up on it, but we never get tired of it. And when my oldest daughter, Lauren, comes home from college, it's the first thing she asks for! Serve it up with a little grated cheese sprinkled on top and some crusty Italian bread on the side and it's smiles all around with my clan.

What You Need
From the Store:
(Prices sourced from ShopRite.com)
3.5 - 4 lbs. Escarole (4-5 heads) $4.76
1 Stick pepperoni (skin removed, sliced in small round pieces) $1.74
2 Cans (15 oz.) ShopRite Cannellini beans $1.38
2 Cans (14.5 oz.) ShopRite chicken broth (fat free, low sodium) $1.00
Total $8.88

From Your Pantry:
Garlic (2-3 cloves, chopped)
Salt and pepper
3-4 Tablespoons olive oil

What to Do
Thoroughly wash the escarole.
In a large pot, sauté the garlic in olive oil.
Then add the escarole and two cans of chicken broth. Season with salt and pepper.
Cover and simmer until the escarole has cooked down and is tender.
In a separate fry pan, sauté the pepperoni pieces until slightly browned.
Add pepperoni to the pot with the escarole.
Add the cannellini beans and heat through.
Serve with crusty Italian bread.

Phil's producer Kathy Nisivoccia is sharing her recipes with us each week that feed a family of five for less than $10!
Kathy and her fire-fighting husband Lenny live in Nutley, New Jersey with their three girls Lauren, Jaclyn and Christina.