If you are Italian American you call it “Scha-role”.
Escarole is a type of leafy green from the endive family, known for its slightly bitter flavor and crisp texture. The leaves are broad, with ruffled edges, and they can range from pale yellow to dark green, depending on how mature the plant is. The inner leaves tend to be milder and more tender, which I use for salad. The outer leaves are more robust and bitter, and thats what I use in my beans and greens. In the Mediterranean and Italian cuisines, escarole is frequently paired with beans, pasta, or meats. It's nutritious, providing vitamins A, K, and C, and is a good source of fiber.
You will need:
Olive oil
4 garlic cloves, minced
Pinch of red pepper flakes
Salt and pepper
2 cups chicken stock
Can of cannellini beans drained and rinsed
4 cups thoroughly washed outer leaves of escarole
Grated pecorino
Heat medium pot add olive oil, garlic and red pepper flakes. Once garlic is golden, add the beans. Stir frequently for about 5 minutes. The beans will absorb the flavors of the garlic and oil. Add in the stock, stir then add the escarole. It’s important you ensure it’s washed well, escarole can be gritty. Salt and pepper to taste, cover and turn down to a low simmer. While the escarole will cook down quickly, I cook mine for an hour so all the flavors blend. Ladle into bowls, drizzle with some good olive oil and dust with some grated pecorino. Serve with some crusty bread, and you have a great lazy night dinner!

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