Escarole and White Bean Stew with Fontina Baguette
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Ingredients & Equipment
What we send
- 1head escarole
- 1yellow onion
- 115-ounce can white beans
- 114.5-ounce can diced tomatoes
- 2 clovesgarlic
- 1/4 teaspooncrushed red pepper
- 8 ouncesvegetable stock
- 1 packetDijon mustard
- 2 packetsunsalted butter
- 2 ouncesshredded Fontina cheese
- 1/2 ouncegrated Parmesan cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot
- aluminum foil
- baking sheet
Preheat oven to 400ºF. Tear escarole leaves into bite-size pieces, discarding tough ribs, then rinse thoroughly. Peel onion and cut into small dice. Drain white beans and rinse. Drain diced tomatoes, discarding juices. Mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down into a paste.
Heat 1 tablespoon olive oil in a medium pot over medium heat. When oil is shimmering, add onion and cook, stirring, until soft and translucent, about 5 minutes. Add crushed red pepper (skip or use half for less heat) and cook until fragrant, about 1 minute more. Season with ¼ teaspoon salt and black pepper as desired.
Pat escarole dry with paper towel and add to pot with aromatics, still over medium heat. Cook, stirring, until wilted, about 3 minutes. Add vegetable stock, white beans, diced tomatoes, and ½ cup water. Increase heat to high and bring to a boil, then reduce heat to medium and simmer until flavors have melded, 10-12 minutes.
Prepare Baguette and Make Garlic Butter
While stew simmers, line a baking sheet with foil. Slice baguette open lengthwise and arrange cut-side up on prepared baking sheet. Spread Dijon mustard on cut sides. In a small heatproof bowl, combine butter and garlic paste, then microwave in 30-second intervals until completely melted.
Bake Fontina Baguette
Spoon or brush garlic butter over mustard sides of bread. Top with Fontina cheese, a pinch of salt, and black pepper as desired. Transfer to oven and bake until golden brown, 7-10 minutes. (P.S. This is a great time to set the table!)
Plate Escarole and White Bean Stew
Season stew with ¼ teaspoon salt and black pepper as desired. Stir in Parmesan cheese to melt. Divide escarole and white bean stew between roomy bowls and serve with Fontina baguette for dipping. Dig in!