We’ll have escarole at the Pawtuxet Farmers’ Market this week. Don’t know much about escarole?
Here are some things you might like to know about this healthy and hearty green. High in folic acid, fiber, and vitamins A & K, escarole can be eaten raw or gently cooked. It is a less bitter variety of endive with a flavor similar to radicchio. Here is a recipe you might want to try:
Prep Time: 12 min
Cook Time: 10 min
Level: Easy
Cook Time: 10 min
Level: Easy
Serves: 6 servings
Ingredients
2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Salt
4 cups low-salt chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
Serving suggestion: crusty bread
Directions
Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste. Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.