But then I couldn't remember what recipe I wanted to try. Or where I found it. So here was this escarole sitting in my fridge and I was at a loss. So I tried to find a good recipe to try. There are tons. Now I was really at a loss. Apparently escarole can be eaten raw in salads, or simply sauteed as a side, it's pretty common in Italian soups too, and commonly it's paired with white beans. Being that neither the Brain nor I had tasted it before, I thought this simple, quick, easy to make Sauteed Escarole with Currants and Capers was probably a good idea.
It was delicious! Apparently escarole is closely related to endive and is part of the chicory family. It is high in Folate and Vitamin A too. The currants and capers in this recipe really set of the lovely mild bitterness of the escarole. I think it's a more flavorful green than spinach and yet it doesn't have the long cooking time of kale. We'll definitely be eating more escarole in our future.
Sauteed Escarole with Currants and Capers
adapted from Gourmet magazine
1 tablespoon pine nuts
1 head escarole, washed and cut into 1 inch pieces
4 garlic cloves, minced
1 Tbsp olive oil
2 Tbsp dried currants
1 Tbsp drained capers
In a 12 inch nonstick skillet saute garlic in oil over moderately high heat, stirring, until fragrant, about 1 minute. Add escarole in 3 batches, tossing each batch with tongs until wilted before adding next. Stir in currants, capers, and salt and pepper to taste and cook, covered over moderately low heat until escarole is tender, about 3 minutes. Remove lid and cook over moderately high heat until most of the liquid is evaporated, about 2 minutes more. Stir in nuts.