Wilted Escarole Salad

½ loaf country-style bread (about 8 oz.), crust removed, torn into 1” pieces (about 5 cups

7 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

2 garlic cloves, coarsely chopped

1–2 anchovy fillets packed in oil

¼ teaspoon crushed red pepper flakes

2 tablespoons (or more) white wine vinegar

1 large head escarole, outer leaves removed, inner leaves torn into large pieces

Preheat oven to 350°. Toss bread and 3 Tbsp. oil on a large rimmed baking sheet, squeezing bread so it absorbs oil evenly; season with salt and pepper. Spread out bread pieces in an even layer and bake, tossing occasionally, until crisp on the outside but still chewy in the center, 10–15 minutes. Let croutons cool.

Meanwhile, heat remaining 4 Tbsp. oil in a small skillet over medium heat. Add garlic and cook, stirring often, until golden, about 2 minutes. Add anchovies and, using a spoon, mash into oil. Add red pepper flakes and remove skillet from heat. Add vinegar, scraping up any bits; season vinaigrette with salt and pepper.

Just before serving, toss escarole, croutons, and warm vinaigrette in a large bowl until escarole is slightly wilted; season with salt, pepper, and more vinegar, if desired.

Step 4

DO AHEAD: Croutons and vinaigrette can be made and escarole can be prepped 1 day ahead. Store croutons wrapped airtight at room temperature. Let vinaigrette cool; cover and chill. Gently reheat vinaigrette before using.

Escarole and Beans

1 head escarole    
1 bulb garlic, minced    
1 onion, diced    
1/4 c olive oil    
3 c navy beans, cooked

Saute 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.

- We put this in every year - we can't help it we like it so much....This meal is delicious, nutritious, and comes straight from the Italian kitchen of my mother-in-law, Bernice Romanowski (daughter of Anna Valenza Tramutola). Really, this is very Italian and very good - one of our absolute favorites of the year......

Escarole and Beans

1 head escarole
1 bulb garlic, minced
1 onion, diced
1/4 c olive oil
3 c navy beans, cooked Saute 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, and comes straight from the Italian kitchen of my mother-in-law, Bernice Romanowski (daughter of Anna Valenza Tramutola). Really, this is very Italian and very good - one of our absolute favorites of the year......

Tomato Garlic Soup with Escarole and Tortellini

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

From: Moosewood Restaurant Cooks at Home