Escarole and Beans

One thing I’ve learned over all my years studying the way Italians cook: There are some things that the nonne do that seem counterintuitive, but somehow yield the best results. Case in point: the double-cooked escarole in this dish. You wouldn’t think that simply blanching the escarole—which only takes a minute—before it is sautéed would make such a difference, but somehow that step (which is a tried-and-true nonna technique) is what brings the flavors of this dish into focus.