Problem is, I have a big
head of escarole looming in the fridge that I've abandoned for several days and really should be eating tonight.
Like all good leafy greens, the giant pile
of escarole leaves will wilt down dramatically as they cook.
I put some of the tuna and carrots on a
bed of escarole and it was delicious.
1
bunch of escarole, torn or coarsely chopped, a hearty winter salad green that's ever so slightly bitter, but delicious
The slightly bitter, crispy
crunch of the escarole was a perfect side for the egg and potato tortilla, served room temperature.
Save (or freeze) for another
batch of escarole, or serve them simply warmed in their broth.
I still have a
ton of escarole left, and a knob of ginger that's going to die if I don't use it.
1 cup French lentils 1 teaspoon salt 1 medium
head of escarole (about 12 ounces) 1 fresh fennel bulb 2 tablespoons olive oil or walnut oil 3 garlic cloves, pressed 2 teaspoons ground fennel seeds 1 1/2 teaspoons dried thyme (or 1 - 2 tablespoons chopped fresh thyme) 3/4 cup chopped, toasted walnuts Lemon wedges or a cruet of vinegar
I used kale instead
of escarole (unavailable.)
As soon as you get home with that head
of escarole, chop it up, give it a good wash and spin, and then start cooking this 30 - minute meal.
Or if you'd like to stay with the pleasantly bitter them, use a medium head
of escarole, cut into shreds.
I did a few things different... I used swiss chard instead
of escarole.