Escarole with Garlic and Hot Pepper

Rachel Jagareski
Rachel Jagareski

I’ve cooked with escarole before and even grown it in my garden, so we are big fans of this slightly bitter salad green that transforms into a delicate cooked vegetable. Trufflehead’s Escarole with Garlic and Hot Pepper is easy and makes a satisfying vegetable side
dish.

I had a little trouble finding escarole in February (two different grocery managers told me it was out of season), but when I finally did
locate it at the supermarket I grabbed two heads, so I could make this delicious dish twice.

If you’ve never cooked with escarole before, there’s a great little Trufflehead demo on how to clean it. Escarole hides a lot of mud in
its base so you want to make sure you rinse it several times in your sink or in a big soup pot like I do. Nothing’s worse than chomping
down on some grit in your finished dish.

You can also make this recipe into a heartier main dish, Greens and Beans, by adding a can of drained cannelli beans (white kidney beans) and garnishing with grated Parmesan. Italian cooks also traditionally fry up some chopped pancetta (a cured bacon-like product that you can find in many delis) along with the garlic for their Greens and Beans.

Rachel Jagareski’s Escarole with Garlic and Hot Pepper | Truffle Cooking Community and Food Blog

Rachel Jagareski’s Escarole with Garlic and Hot Pepper | Truffle Cooking Community and Food Blog

Find more by Rachel at http://wheat-free-meat-free.blogspot.com/.

Rachel Jagareski’s Escarole with Garlic and Hot Pepper | Truffle Cooking Community and Food Blog

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