Stewy white beans with escarole, garlic, and sizzled rosemary
Ragout and stew
Adapted from cookbook writer Molly Stevens by way of Orangette's Molly Wizenberg, this recipe starts with bitter escarole that's wilted in garlic-, chile-, and rosemary-infused oil. Once the greens have shrunken, you'll add the beans, the broth, and a cheese rind, cover the pot, and let all of the ingredients bubble away gently together. The escarole will turn silky and the beans creamy, all while steeping in the spices, herbs, and alliums. In just a few minutes, you've changed the simplest pot of vegetables and legumes into an extremely comforting, outright addictive meal.
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