Escarole at Home

This is what I have been craving for weeks. I used to make escarole all the time, but it seems to have fallen out of my repertoire for several years. I am so happy to be cooking and eating escarole again. The way I make escarole is sort of in-between a soup and a vegetable dish. You can push it in either direction by adding more or less water. This is a recipe for people who really like escarole. It is bitter, and I understand some folks don’t care for that, but I love it.

Escarole at Home

Olive oil
1 medium onion (or one half of an enormous onion, as I used), sliced
5 cloves garlic, sliced (not crushed or minced)
one head escarole, about ¾ pound, roughly chopped or torn
some pieces of rind from parmesan, if you have some
salt, black pepper, some additional olive oil, possibly a squeeze of lemon or drizzle of balsamic vinegar, grated parmesan, if desired

Heat olive oil in a wide heavy skillet or kettle. Add the sliced onion and cook for several minutes. When the onion slices have relaxed, add the sliced garlic and cook for a few minutes more. Add the escarole, and when it deflates, add parmesan rind pieces if you are using them, and a few cups of water, and a bit of salt. Cook for about twenty minutes and taste for seasonings. Serve in bowls. Oh, you know what? I would love some garlic bread with this.

[eta 04/05: I added some cooked rice and two dried chile pepper pods. That was nice.]

For Sweetnicks.

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