beans n' greensmy favourite dish at Papa Milano's, a Gold Coast of Chicago Italian restaurant, at Oak and State, near Grace's house.
Great vegetarian fare here (minus the chicken stock. unfortunately, i tried to use veggie stock once and didn't pull it off. but i don't think i used enough wine.)
Look out - sometimes this dish can just make you fart enough to blow out the windows. Maybe I'm not soaking the beans right.
6 cloves of garlicmmm-mmmm good! i love this stuff!
2 15 oz cans of great northern (white) beans
3 15 oz cans of chicken stock
1 head of escarole (like lettuce, but different)
salt & pepper
cut garlic into fingernail sized medallions. sautee garlic in olive oil. add to chicken stock over simmering flame. add beans. add escarole. add wine and salt and pepper. taste. let it sit for 20-30 minutes before the flavours will blend.
parmesan to taste when serving.
made: first, kinda failed, summer '96 at rheingold's,
satisfied: january 16 1998