Fill a large basin with water and add escarole; drain basin, refill with water, and return escarole to basin. Repeat this process at least 4 times, or until basin is free of sand. Drain, and chop escarole into bite-size pieces.
Bring a large pot of water to a boil. Add escarole and cook 20 minutes. Drain.
Heat oil in a Dutch oven over medium heat. Add garlic and cook until golden brown, 6 to 8 minutes. Add beans in their liquid, oregano, red-pepper flakes, chicken broth, and escarole. Raise heat and bring soup to a simmer; cover and cook 15 minutes.
Place biscotti in individual serving bowls. Ladle soup into bowls and garnish with Parmesan cheese.
Penne Pasta w/Escarole and Sausage
Ingredients:
1 pound penne pasta
1 teaspoon olive oil
2 medium onions, cut into small dice (about 2 cups)
1 red bell pepper, seeded and cut into medium dice (about1 cup)
1 bunch escarole or mustard greens, rinsed, stemmed, and torn into bite-size pieces (about 8 cups)
1/2 cup grated Parmigiano-Reggiano cheese
1/4 teaspoon crushed red pepper
Directions:
Bring a large pot of salted water to a boil. Add the penne and cook until just tender, about 11 minutes. Drain the pasta in a colander, reserving 1 cup of the cooking water, and set aside.
While the water is heating and the pasta is cooking, heat the olive oil in a l4-inch saute pan over medium heat. Add the onions, bell pepper, 1/2 teaspoon salt, and black pepper, and cook until the vegetables are soft, about 4 minutes. Add the sausage and cook, breaking the pieces up with the back of a wooden spoon, until browned, 6 to 8 minutes. Add the garlic and escarole, and cook for 5 minutes longer.
Add the cooked pasta and the reserved cooking water, and stir gently to combine. Simmer just until everything is heated through, about 2 minutes.
Transfer the mixture to a large serving bowl. Add the cheese and crushed red pepper, and toss to combine. Drizzle with the extra-virgin olive oil, and serve immediately.