This rendition of a Waldorf salad is lighter and crisper, featuring bitter
escarole leaves, creamy shaved Pecorino Romano, and Bosc pear slices.
Like all good leafy greens, the giant pile of
escarole leaves will wilt down dramatically as they cook.
Add the chopped
escarole leaves to the pot with the stew.
Not exact matches
Larger
leaves, from greens such as romaine, large red oak
leaf, and
escarole, should be trimmed as shown in the photos.
Store 12 cups mixed hearty greens (such as
escarole, mustard greens, and kale; if using mustard greens or kale, fold
leaves over and cut off tough center rib and stems) and 1 cup kumquats, cut into thin rounds, seeded, in 2 separate resealable plastic bags.
12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any
leaves from the head of celery 3 leeks, white and light green part thinly sliced (about 3 cups) Pinch of red pepper flakes 2 large heads
escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat -
leaf parsley (optional)
Rinse and dry the
escarole and tear or cut the
leaves into bite - size pieces.
Varieties include red -
leaved radicchio, torpedo - shaped Belgian endive, lacy green - and - white endive, curly -
leaved frisée, and lettuce - like
escarole.
I like to use
escarole, which is available throughout the winter, but you could substitute any type or mixture of dark leafy greens: chard, spinach, romaine, arugula, or even
leaf lettuce.
balsamic vinegar, 1 segmented grapefruit, 1 cup watercress, 1 head
escarole,
leaves torn).
olive oil 1 cup green
leaf lettuce 1 cup
escarole 1 cup radicchio 1 small red onion,...
Green Juice Recipe Ingredients:
Escarole 1 - 2
leaves Lettuce -LSB-...]
Artichokes, alfalfa sprouts, asparagus, avocado, beets, Brussels sprouts, bok - choy, broccoli, broccoli rabe, carrots, cauliflower, celery, celeriac, chard, chicory, collard greens, cucumber, dandelion greens, eggplant, endive,
escarole, fennel, garlic, ginger, grape
leaves, hearts of palm, horseradish, Jerusalem artichoke, kale, kohlrabi, leeks, lettuce, mushrooms, olives, onion, parsnips, peppers, pimento, pickles, potatoes, pumpkin, radicchio, rhubarb, rutabaga, sea vegetables (kelp, kombu, nori, spirulina, wakame), sauerkraut, scallion, shallots, spinach, squash, sweet potato, tomato, turnips, watercress, yams, zucchini and any others found in your locale.
These greens include
leaves such as: kale, spinach, arugula, swiss chard, collard greens, mustard greens,
escarole and watercress.
Appropriate greens for rabbits include the
leaves and top of broccoli; Brussels sprouts; bok choy; red, green or Chinese cabbage; celery
leaves; chicory; collard greens; basil; dandelion greens; Swiss chard; endive; kale; mustard greens;
escarole; and carrot or beet tops.
Favorites usually include any of the herbs such as parsley, cilantro, watercress, basil, and mint; the
leaf lettuces such as romaine, boston, red
leaf, endive,
escarole, radicchio; the dark leafy greens such as kale, collards, turnip tops, mustard greens, dandelion greens.
Some of the rabbit - safe veggies are: parsley, dandelion greens, cilantro, endive,
escarole, red
leaf lettuce, romaine, bok choy, radish tops, turnip greens, arugula and chard.
Examples of Green Foods Baby greens Basil Bok choy Borage Broccoli (
leaves and top) Brussels sprouts Cabbage (red, green, Chinese) Carrot / beet tops Celery (
leaves are good) Chickory Collard greens Dock Dandelion greens (and flower) Endive
Escarole Kale
Leaf lettuce Mustard greens Parsley (Italian or flat
leaf best) Radicchio Romaine lettuce Swiss chard (any color) Water cress Healthy Treat Foods
Baby greens Bok Choy Borage Basil Broccoli (
leaves and top) Brussels sprouts Cabbage (red, green, Chinese) Carrot / beet tops Celery (
leaves are good) Chickory Collard greens Dandelion greens (and flower) Dock Endive
Escarole Kale
Leaf lettuce Mustard greens Parsley (Italian or flat
leaf best) Radicchio Romaine lettuce Swiss chard (any color) Water cress Fruits and other Vegetables (Treat Foods) Depending on the time of year, rabbits in the wild would have access to additional foods such as fruits, vegetables and flowers.