Arguments for cooking the escarole are well known:
- Braised escarole is one of the best things in the world.
- Raw escarole is bitter.
- Raw escarole is hard to chew.
- You are going to get another seventeen pounds of greens from your CSA tomorrow whether you cook this week's greens or not.
OH, and don't be scared about washing your greens. It is easy-peasy-lemon-squeezey.
This is my submission for Haalo's Weekend Herb Blogging, founded by our fearless leader Kalyn, and hosted this week by Anh at A Food Lover's Journey.
1 bunch escarole
olive oil (be liberal)
about 3 teaspoons apple cider vinegar
1 small onion, finely diced
3 cloves garlic, finely minced
black olives or tapanade (optional)
orange juice or zest or both (optional)
lemon juice or zest or both (optional)
sun-dried tomatoes (optional)
a pinch of cumin (optional)
fresh or dried chiles (optional)
a tiny bit of sugar or agave (optional)
Wash the escarole and spin dry. sprinkle the leaves with kosher salt. using your hands, massage the salt into the leaves. Chop the kneaded leaves as soarsely or fine as desired. Drizzle a liberal amount of olive oil over the leaves and mix well. add the vinegar and minced onion and garlic and optional aroamtics and mix well again. Taste for seasonings. You can serve it right now if you just can't wait, but it will be even better in half an hour