Escarole is awesome. It’s a member of the endive family, looks pretty similar to green leaf lettuce, and can be eaten raw or lightly cooked. It’s a great source of vitamin A, K , folic acid and dietary fiber. It tastes great, and is super-easy to prepare. We think it should be added to your food repertoire TODAY!
Rinse about 10-12 ‘baby bella’ or crimini mushrooms ( cut the large ones in half, if necessary) and toss them with olive oil in a deep pot.
Add 1/4 of a white onion cut into slivers, and some chopped garlic ( about 2 cloves) into the pot. Season with black pepper and a tablespoon of balsamic vinegar. Cook these on medium heat until the mushrooms turn a darker shade of tan, and the onions soften.
While the mushrooms and onions are cooking, rinse and chop one head of escarole into 2 inch squares. Dry the leaves in a salad spinner, or place on paper towels until they dry. Add them to the pot, stir to mix the olive oil and veggies into the leaves. Cook just until the leaves start to soften. Don’t overcook.
And that’s it! Just another super-simple recipe to remind you that yes, you can cook.
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