'Scarole

I must admit that I didn't know much about escarole before I married into an Italian-American family. I probably would have regarded it as 'tough lettuce- lettuce from the wrong side of the tracks,' had I noticed it at all. It was a vegetable that slipped under the radar. But then I learned to cook it and now it is part of my ordinary repertoire of greens. 'Scarole is the Italian-American pronunciation I learned, but you should feel free to call it escarole when the grocery clerk has to price-check it because he doesn't recognize it. Get comfortable with escarole- it's worth it!

This week I received a couple of recipes from our regular contributors and I include them below, followed by my own interpretation.

 

-Clyde Tressler

 

Escarole and Beans

Ingredients:

• 2 heads of escarole
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 2 cans cannelini beans- not drained
• salt and pepper to taste

Preparation:

Cut off stem ends of escarole. Wash escarole in many changes of water until water is clear.

Steam escarole until wilted or cook in pressure cooker for 3 minutes.

Saute 2 garlic in olive oil until softened but not browned. Add escarole and liquid and cover for about 5 minutes.  Add cannelini beans  to escarole and garlic and season with salt and pepper to taste.

Cook all for about 15 minutes on low simmer.

 

We prefer to make this a day in advance of serving and heat up at dinner time and serve over pasta, sprinkled with grated Romano or parmesan cheese.  Elbows are the pasta of choice. 

My husband's family served the escarole and beans as a meal without pasta- accompanying the dish with crusty Italian bread.

-Barbara Savino

Escarole with Chickpeas

Ingredients:

• 2 scallions, chopped white and green parts
• 2 cloves of garlic pressed
• 1/2 can chickpeas, drained
• 2 heads escarole, chopped
• sea salt and freshly ground black pepper to taste
• Extra Virgin Olive Oil to saute

Preparation:

Heat oil on medium high heat in a saute pan, add scallions and garlic and cook until garlic is slightly golden. Add the chickpeas and stir. Add escarole and cook until wilted and tender. Season with salt, pepper and a bit of additional really good Extra Virgin Olive Oil if desired.

I hope you enjoy it.

Randy

www.RandyRabney.com

Escarole and Lentils

This is the easiest recipe on the planet.

Ingredients:

• 1 cup large lentils (green or borwn)
• 2 heads escarole, washed and chopped once (or not)
• 1 quart water or chicken stock
• salt and pepper

Preparation:

Wash lentils. Forget about looking for stones. You won't find any. Dump, cautiously, into large pot. Add stock and cook over medium heat until lentils are al dente. Add escarole, cover and simmer over low heat until escarole is softened. Adjust liquid to taste. Some like it soupy- some not. Salt and pepper likewise to taste.

By the way, you'll notice that these recipes all pair escarole with legumes or pulses. In passing, I would add that escarole is delicious on its own, sauteed with a little garlic and olive oil. Enjoy!

-Clyde Tressler