- A friend and I went to the farmer’s market last weekend. I found the most glorious head of escarole. I remember my Gramma Grace making ‘scarole’ back in the day. You’d never have gotten me to touch it. But, seeing that gorgeous head of escarole made me want to try making Gracie’s old recipe.
I had absolutely no idea what was in it, but I do remember how it smelled. Lots of garlic. I trusted my inner palate and, whoa, Nellie! It was divine.
Very simple: sauté a chopped onion in olive oil. Once it’s translucent, add a head of escarole. Once it’s all wilted and soft (about three or so minutes) take it off the heat. In another pan, sauté a can of white beans (any kind) along with the starchy water in olive oil, add garlic (lots) a tbsp of chicken base paste. Once that’s heated through and sticky, add the escarole into the pan of beans. Let it all meld together about five minutes on a low simmer. Take it off the heat, add a splash of lemon and a good fistful of grated cheese. Done! Filling, nutritious and inexpensive. Not to mention yuuuuum.