Escarole is a leafy green with a slightly bitter taste, often found in mixed salads. You can tear and toss with any other salad greens you have on hand, top as you please with other vegetables, and create a delicious salad with no fuss or mess.
But if you’re feeling more inventive and the chill of fall has touched your house, perhaps your playing the favorite “how long can I last without heat game”…. spice up your night with this delicious braised escarole. It should be ready to eat in about 20 minutes.
2 tbsps olive oil
2 – 4 oz Soppressata or other favorite Italian meat (simply omit or substitute with spicy tofu to make it vegetarian)
1 garlic clove, minced
1/2 tsp crushed red pepper
1 – 2 heads of escarole (about a pound), coarsely chopped
1 14oz can diced tomatoes or 3 fresh tomatoes chopped if you have some
1/2 tbsp oregano
Salt and pepper to taste
1/4 cup panko (or crushed up rice checks if gluten free)
2 tbsps fresh grated Parmesan Cheese
In a large pot, heat 1 tbsp oil. Add Soppressata, garlic, and crushed red pepper. Cook over high heat, stirring, until garlic is golden, about 2 minutes. Add escarole in batches and cook, stirring frequently. Add tomatoes and oregano. Season with salt and pepper and bring to a boil. Reduce heat and simmer until escarole is tender – about 15 minutes then transfer to a bowl.
In a small skillet heat remaining oil, add panko and cook over medium heat, stirring until golden, about 1 minute. Take off heat, stir in Parmesan and sprinkle over escarole. Serve immediately!
Recipe adapted from Food & Wine