This stew is great year round, but especially yummy in the winter months. Escarole is a variety of endive that is slightly less bitter. It is high in vitamins A, K and folic acid. The great thing about this stew is that you pretty much throw everything in the slow cooker and let it cook all day!
1 tablespoon olive oil
1 small onion, chopped
3 carrots, cut into 1/2 inch thick rounds
2 cloves garlic, minced
2 cups vegetable broth
1 head escarole
1/4 teaspoon red pepper flakes (optional)
2 cans Great Northern beans, rinsed and drained
Salt to taste
Heat oil in medium skillet over medium-high heat. Add onion and carrots; cook and stir about 5 minutes or until onion softens. Add garlic; cook and stir about 1 minute or until fragrant. Transfer to slow cooker. Pour in broth.
Trim off base of escarole. Cut crosswise into 1 inch strips. Wash well in a bowl of cold water. Lift out by handfuls, to remove any dirt or sand left behind. Shake to remove excess water, but do not dry. Add to vegetable mixture in slow cooker. Sprinkle with red pepper flakes and top with beans.
Cover and cook on LOW 7-8 hours, or HIGH 4 hours. Season with salt and top with grated parmesan if desired.
Recipe and Photo by Michelle