• 2 Heads of Escarole
  • 8 oz Butter
  • 4 Cloves Chopped Garlic
  • 2 tbls of 100% Olive Oil
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • 1 small can Cannellini Beans (save juice)

French Sauce

  • ½ cup White Wine
  • Juice of ¼ Lemon
  • 2 oz Butter
  • 1 tsp Chicken Base

French Sauce:  Combine all ingredients in a small sauce pan and cook over high heat boiling rapidly.  Adjust taste if necessary.

Cut and wash escarole discarding coarse leaves.  In a medium size frying pan, over medium heat, combine olive oil, butter and garlic. Cook softly for 2-3 minutes being sure not to brown the garlic.  Add the escarole and season with salt and pepper.  Cook until the escarole is limp.  Add the beans, liquid included and 1 ounce of french sauce.  Cook an additional 2 minutes.  Transfer to serving bowls with a slotted spoon, and serve with Italian bread.  This dish is traditionally meatless, but may be served with Italian sausage added.

For dining reservations, Italian catering services or additional information on why we're among the area's most popular choice for authentic Italian food, call Proiettis at 585-872-2330.

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