Ingredients Jump to Instructions ↓

  1. 6 cups chicken or vegetarian stock

  2. 8 ounces butterscotch beans

  3. 1 tablespoon minced garlic

  4. 1 head escarole torn into small pieces -- (1 lb)

  5. 3 tablespoons olive oil

  6. 1/2 teaspoon white pepper

  7. 2 eggs beaten lemon wedges grated parmesan

Instructions Jump to Ingredients ↑

  1. Preparation : Bring stock to a boil and add washed beans, bring back to a boil, cover and turn down to a simmer. Cook beans for 75 minutes or until tender. Add garlic, escarole, pepper and oil, cook stirring for 5 minutes. Stirring gently, slowly pour the beaten eggs into a stream to form thin strands. Serve hot with lemon wedges and grated parmesan at the table.


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