Escarole & Cannellini Beans

Did you Escarole is Loaded  with Vitamin K, A,  and rich in dietery Fiber?

  1. 3 tablespoon EVO (extra virgin olive oil)
  2. 1 lb of Escarole
  3. 1 15 oz can Cannellini beans
  4. 1 tbs.  of Better then Bouillon, Chicken base follow directions  on jar , or 1 can  of  chicken stock
  5. 3 chopped garlic cloves
  6. salt & pepper of  your liking
  7. 1/2 cup of saute’ pepperoni, or sausage in olive oil  **  You can leave the Meat out for my  Vegan friends **


Clean and wash your Escarole well under cool running water.    Making sure  all leaves are cleaned from any dirt or sand.  If you have some time you can even soak the head upside down in a cold water pot, lifting up then rinsing.   You would be surprised how much dirt is lifted during this process.   I brake the the Escarole by hand and place into a colander and set aside. Start  to sauté  your garlic till fragrant.  Add Escarole it should only be rinsed off not dry .   Cook down turning  while cooking on medium heat .  Add chicken base or  chicken stock , cook for 15 minutes. Add you’re Cannellini Beans and cook another 5 minutes just enough to heat up the Cannellini Beans.   Sprinkle with a good parmesan cheese , and serve up with a good crusty bread.  ***  If you are making your dish with any of the above meats mentioned  saute’ in olive oil first till golden  brown, then proceed with the next steps listed in this recipe .


Creamy Scalloped Potatoes




  • 10 Idaho Russet Potatoes
  • 4 cups Milk
  • 1 cup flour
  • 2 sticks or 1/2 lb of butter
  • salt & pepper
  • cooking spray
  • Directions

  • Thinly slice your potatoes, into 1/4 ”  medallion slices..  Spray a  9 X 13 baking dish with cooking spray.  Now you will start your layering process for your potatoes.  First  is a layer of potatoes accross the bottom of your baking dish.  Then pat with approx. 6 pieces of butter accross the top of potatoes, next sprinkle with salt and pepper, and flour  lastly pour some milk across the whole a uncooked potatoes.  Repeat process layering useing all of your ingredients.
  •  Bake at 350 degrees for   between 1-1.5 hours until golden brown and bubbly.
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Cannellini and Escarole Soup

  • Ingredients

  • 1  Head of Cleaned and washed Escarole

  • 1   15 oz can of Cannellini Beans
  • 2 Garlic Cloves
  • 4 Cups of Chicken Broth
  • 1 tsp. Salt
  • 1 1/2 tsp pepper
  • 6 oz piece of pepperoni  chopped
  • 6 tbs. extra virgin olive oil
  • 1 oz Parmesan Cheese

  • Directions

  • Clean wash and chop escarole. Chop pepperoni into bite size pieces.  Sauté pepperoni in evo in a large pot over medium heat, add chopped garlic, salt and pepper.  Add your cleaned and chopped escarole, saute until wilted.  Add chicken broth and cannellini beans.  Simmer five minutes.  Just before serving add parmesan cheese.  Enjoy with  a tasty crusty bread.  Note you can change this recipe up a little by useing italian sweet sausage out of  the caseing.

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