1 tablespoon lemon juice
1 tablespoon sugar
4 tablespoons olive oil
2 medium cloves garlic, chopped
1 cup Braised White Beans
1 head escarole (about 1 pound), cut into 1-inch pieces
¼ cup cooked, diced ham hock (from Bean Recipe)
4 pieces sundried tomatoes, chopped, about 1½ tablespoon
¾ teaspoon chopped fresh oregano
2 tablespoons white balsamic vinegar
¼ to ½ cup bean cooking liquid (from Bean Recipe)
1 tablespoon lemon simple syrup (recipe above)
Lemon segments (from Lemon Simple Syrup Recipe)
For the Lemon Simple Syrup:
Prepare lemon supremes: Remove the rind and pith from the outside of the lemon, and then carefully cut the lemon segments away from the membranes and remove all seeds. The delicate, seedless, pith-free and membrane-free wedges are the supremes.
Place lemon juice and sugar in a small bowl. Stir until sugar is mostly dissolved.
Add the lemon supremes, cover and let sit overnight in the refrigerator.
For the Braised Escarole with Beans:
Warm the olive oil over medium heat in medium sauté pan. Add the garlic and toast, stirring frequently, until the garlic turns to a golden color. Add the cooked white beans and escarole and stir to coat with oil. Cook for 3-4 minutes or until escarole starts to become tender. Add diced ham hock, sundried tomatoes, oregano and balsamic vinegar. Stir to combine.
Add bean liquid a ¼ cup at a time, ensuring that vegetables are wet, but not soupy.
Continue cooking until beans are heated through and liquid has reduced slightly. The liquid should come about one third of the way up the beans. Add the lemon simple syrup and adjust with salt to taste.
Pour into serving bowl and top with lemon segments.