Escarole is one of those green vegetables I often overlook in favor of darker varieties like spinach and kale. Whenever I use it in a recipe, though, I wonder why I don’t buy it more often. My boyfriend loves escarole in salad with blue cheese and sliced pear, but I prefer it in a soothing bowl of soup or pasta. One thing we both agree on, though, is that it’s fantastic with garlic! The hot red pepper gives this side dish some serious personality. Be sure to wash the leaves well to get all the dirt out. This would be great with anything “marinara” (I’m partial to calamari) or alongside white fish or even beef in wine sauce. I couldn’t resist tossing mine with some whole wheat fusilli and garbanzo beans. White beans would have been even better!

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