Escarole is a slightly bitter green related to endive and frisée. It’s pretty coarse when raw, but softens up with cooking. It can be hard to find in supermarkets, though you can sometimes find it in the farmer’s market in winter. I used to grow my own—it grows pretty well in SoCal. This is a traditional peasant recipe—it’s simple, healthy, and cheap (and the main ingredient is essentially a weed).
As with all leafy greens, the best way to clean it is to separate the leaves and soak them in a pot of water. The greens will float and the grit will sink to the bottom. You may need to do it more than once. You’ll also need a steamer for this recipe.
What you need
Escarole 1 head
Canellini, 1 can
Garlic, 1 clove
Red pepper flakes
How you make it
- Steam the escarole in a large pot.
- Coarsely chop steamed escarole, reserving cooking water.
- Sautee garlic in oil with red pepper flakes.
- Add escarole and simmer briefly.
- Add canellini.
- Add cooking liquid and extra stock as needed.
Serve with a sprinkle of grated cheese.