Cookbook author Lee Kalpakis shares a recipe for garlicky beans and escarole that’s straightforward to prepare and incredibly adaptable.

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After spending over a decade cutting her teeth in New York City as a recipe developer, culinary producer, private chef, and more, Ulster County native Lee Kalpakis returned to the Catskills to live a quieter life. From the retro RV camper she lived in while her house was being built deep in the woods, Kalpakis crafted fresh, easy-to-prepare meals that she cooked over open fire. Read on for three recipes from her book OUT THERE. A Camper Cookbook, which debuted this past April.

I couldn’t imagine a camper cookbook without a recipe like this: a big pile of brothy beans and wilted greens mixed with bits of salty, fatty meat, crispy breadcrumbs, and gooey Parmesan. You don’t really need anything else because it’s a whole meal in a bowl. Feel free to use kale or spinach or whatever leafy green you have, but if you can get your hands on escarole, it’s the ideal green for this pot. Also, you can use more or less liquid, depending on whether you prefer a soupy dish or a sautéed pile of beans and greens. Eat as a side dish or the main course at dinnertime or top with a couple of fried eggs for a lovely little breakfast. – Lee Kalpakis

Garlicky Beans and Escarole

Recipe by Lee KalpakisCourse: MainCuisine: AmericanDifficulty: Medium

Servings

4

to 6 servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

This garlicky beans and escarole recipe is incredibly versatile. Feel free to use kale or spinach or whatever leafy green you have, but if you can get your hands on escarole, it’s the ideal green for this pot. Also, you can use more or less liquid, depending on whether you prefer a soupy dish or a sautéed pile of beans and greens. Eat as a side dish or the main course at dinnertime or top with a couple of fried eggs for a lovely little breakfast.

Ingredients

• Olive oil for cooking

• 1½ cups torn sourdough bread, in small pieces

• Kosher salt and freshly cracked black pepper

• 2 oz. salami, bacon, or pancetta, diced

• 2 shallots, thinly sliced

• 2 cans (15 oz. each) cannellini beans, drained

• 1 head escarole, chopped

• 1 Tbsp. Better Than Bouillon seasoned vegetable base

• 2 cups water (feel free to add more for a soupier consistency)

• ¼ cup grated Parmesan cheese, plus more for finishing

• 4 cloves garlic, grated

• Juice of 1 lemon

Directions

• Place a Dutch oven over medium-high heat. When the pot is hot, coat the bottom with oil. When the oil is shimmering, add the bread and cook until golden and toasty on the underside, then stir and continue to cook, stirring often, until each piece is golden and crispy, about 10 minutes. Transfer the bread to a small bowl, season with salt and pepper, and set aside.
• Add the salami to the pot and cook, stirring frequently, until the fat has rendered out, about 5 minutes. Add the shallots and cook them in the rendered fat, stirring often, until tender, about 3 minutes. Add the beans and escarole and cook, stirring frequently, until the escarole has wilted, about 10 minutes.
• Add the bouillon base and water, adjusting the amount according to how soupy you want the dish, then stir well, cover, reduce the heat to a simmer, and cook for 10 minutes. Uncover, stir well, add the Parmesan, garlic, and lemon juice, and season with salt and pepper. Allow to simmer uncovered for a few minutes to melt the cheese and blend the flavors.
• Remove from the heat, top with the toasted bread and more Parmesan, and serve directly from the pot.

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