Thursday, September 23, 2010

Review on the Escarole with Pink Beans and Ham


Last night I made a new recipe and I wanted to let you know how it turned out.  Once I got home from the grocery store and realized that the recipe said kale and not escarole I just went with the punches.  I saw the kale at the grocery store and thought no that can't be right, it has to be escarole.  I was wrong, but it still turned out really good.  Escarole has the texture of a lettuce, so it did seem to look like I put lettuce in there, but it is a much stronger flavor.  Kale looks to be more substantial and hearty even though I have never tried it.  I have to say that the taste was really great and it was so simple to make.  For you that are on low carb diets this is a perfect meal.  I added baked potatoes to our dinner to make it more filling and in case the kids didn't like the "lettuce" ;)  I would say that I am definately going to make this again.  The longest part of this meal was chopping the ham up and crisping it.  The rest took 5 minutes.  So I would say a prep of 5 minutes and a total cooking time of 10.  Sounds good to me.  How about you?  So here is the recipe:

Braised Kale ( Escarole ) with Pink Beans and Ham
Robin Miller
2 teaspoons olive oil
1 cup diced lean baked ham,  I used a ham steak.
1 pound kale, chopped  (escarole)
1 (15-ounce) can pink beans, rinsed and drained, I found this in the mexican section, Goya brand.
1/2 cup reduced-sodium chicken broth, I had beef on hand.
Salt and freshly ground black pepper
Heat oil in a large skillet over medium heat. Add ham and cook 2 minutes, until golden brown. Add kale, beans and broth, cover and steam 5 minutes, until kale is tender. Season, to taste, with salt and black pepper.
Try it and let me know how you like it!

1 comment:

  1. I bet you have the cleanest refrigerator of anyone I know! You make me want to go clean my out right now! ..and surprisingly I just cleaned it about 7 days ago! ;)