| Braised Escarole with Garlic and Lemon 1 head escarole, about 1 pound 1/4 cup extra-virgin olive oil 1 tablespoon unsalted butter 4 garlic cloves, sliced 1/2 teaspoon red pepper flakes 2 bay leaves 1/2 lemon, cut in thin slices 2 cups water or chicken broth Pinch sugar Kosher salt and freshly ground black pepper Break off the leaves of the escarole and wash them individually, taking care to remove any soil at the base of the stems. Shake the leaves dry, stack them up, and slice the escarole crosswise into ribbons about 1 1/2-inches wide. Place a large deep skillet over medium heat and add the olive oil and butter. Toss in the garlic, red pepper flakes, bay leaves, and lemon slices; cook and stir for a couple of minutes, tossing to combine. Nestle the escarole into the pan and saute until it begins to wilt and shrink down, about 2 minutes. Sprinkle the escarole with a pinch of sugar and season with salt and pepper. Pour in the water and cover the pan. Simmer for 20 minutes until the escarole is tender. |
| Escarole Orange Salad 1 head escarole ½ cup chopped pecans 2 oranges ¼ cup lemon juice ½ tbsp sugar 1 tbsp Dijon mustard ¼ cup olive oil Freshly ground black pepper Thoroughly wash the escarole and drain. Separate the leaves and break each into bite size pieces. Put the escarole into a large salad bowl and add the pecans. Peel the oranges and cut lengthwise into quarters and then cut each into 1/4 inch slices. Add to the escarole. Mix the lemon juice, sugar and the mustard until it is thoroughly blended. Add the oil in a stream and blend in completely. Add to the salad with the ground pepper and toss. Serve. |
| Wilted Escarole Vinaigrette 1 ½ to 2 lbs escarole ½ cup olive oil 3 tbsp red wine vinegar Salt and pepper to taste Wash and trim escarole; cut into ¾ inch strips. Heat ½ cup oil in a sauté pan over low heat until it is very warm, but not hot. Add the escarole to the pan all at once and cover. Remove the cover and stir in 3 tbsp or more of red wine vinegar. Season with salt and pepper to taste. |
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