Escargot Recipe

Inspired by Chaval

Time1h 30m

Serves4

wild burgundy snails, jacob’s cattle beans, kale, parsley-garlic coulis

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Ingredients

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1
Prepare the Beans
Soak the Jacob's Cattle Beans overnight in water. The next day, drain and rinse them. Cook the beans in a pot of boiling water for about 45 minutes or until tender. Set aside.
2
Prepare the Kale
Wash the kale thoroughly, remove the tough stems, and chop the leaves into bite-sized pieces. Blanch in boiling water for 2-3 minutes, then drain and rinse under cold water to stop cooking. Set aside.
3
Make the Parsley-Garlic Coulis
In a blender, combine parsley, garlic, olive oil, salt, and pepper. Blend until smooth. Adjust seasoning to taste.

4
Cook the Snails
In a skillet over medium heat, add a tablespoon of olive oil. Add the snails and sauté them for about 5 minutes until they are heated through and slightly crispy. Season with salt and pepper.
5
Combine and Serve
In a serving dish, layer the cooked Jacob's Cattle Beans and sautéed kale. Top with the snails and drizzle with the parsley-garlic coulis. Serve warm.