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Recipes:
Escarole
and Beans (from the Italian kitchen of Farmer Dan's mother-in-law,
Bernice Romanowski, daughter of Anna Valenza Tramutola)
1 head escarole
1 bulb garlic, minced
1 onion, diced
1/4 cup olive oil
3 cups cooked navy beans
Sauté onions and garlic in oil. When well cooked, add escarole
and cover until all leaves are very wilted. Add beans and stir.
Serve with rice or pasta - this meal is delicious, nutritious, very
Italian and very good!
Tomato
Garlic Soup with Escarole and Tortellini
(from: Moosewood Restaurant Cooks at Home)
8 cups
vegetable stock (or 8 cups water and 2 bouillon cubes)
3
Tbsp minced garlic
2 Tbsp olive oil
sage, thyme, parsley, salt, and pepper to taste
2 cups undrained canned tomatoes
(or 4 medium fresh tomatoes)
9 ounces fresh or frozen cheese-filled tortellini
1 cup chopped escarole
grated Parmesan cheese
In
a sauce pan, saute garlic in olive oil. When garlic is tender and
golden, add it to the veggie stock. Add seasonings to taste. Bring
garlic broth to a simmer. While the broth heats, chop the tomatoes.
Add the tomatoes to the broth, return it to a boil, and simmer for
10-15 minutes.
In
a separate pot, cook the tortellini in boiling water until al dente--about
4 minutes. Drain.
Add
chopped greens to broth and simer for 2-3 minutes, until wilted.
When
ready to serve, place tortellini in individual serving bowls and
ladle the soup over them. Serve topped with grated cheese and chopped
parsley. Serves 6-8
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Storage
Tips:
-
Wrap escarole in damp towel or place in plastic bag and keep
in the hydrator drawer of the refrigerator.
- Escarole
is best used fresh but will keep for 2-4 days if kept moist
and refrigerated.
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