HOW TO MAKE ESCAROLE LESS BITTER

When cooking you can adjust by adding more olive oil or butter to contrast, and by using little squeeze of lemon j uice will counter bitterness. For this recipe-squeeze a little bit of fresh lemon juice into the pot of escarole and beans right at the end of cooking. Acids like lemon juice (vinegar can also be used) help counter the bitter flavor of the greens. It’s a trick you can use for any bitter green!

HOW TO CLEAN AND PREPARE ESCAROLE

To clean, cut off the root end of the escarole head and separate the leaves. Place them in a large bowl of water, swish them around for a minute or two, and then drain. Heat the olive oil over a medium flame in a large soup pot.

According to Healthline , this green, flat-leaf vegetable is part of the chicory family. As you can see, it has broad leaves with jagged edges. As a variety of endive, it grows in heads with a heart of pale yellow/white leaves, surrounded by larger ones with deep green color.

What does escarole taste like?

Its raw state is mildly bitter, with a flavor similar to curly endive or chicory. The outer leaves have a more bitter taste than the inner ones. As it cooks, the escarole loses its bitterness and becomes pleasantly mild tasting. You will love the mild taste in this recipe!

What To Look For When Buying Escarole

Often, escarole will be labeled as just “chicory” in the grocery store. It’s much less common in North American cooking than it is in Italy but you should still be able to find it relatively easily at any “good” store or market. It’s also an easy green to grow yourself if you have a garden. You may be most familiar with it for its role in Italian wedding soup. It’s traditionally the greens used in that recipe. What to look for when buying escarole: - Look for green leaves that are crisp and fresh looking; - Absence of blemished leaves or yellow spots; - Base, and leaves should be firm. - Refrigerate up to 4 days, wrapped in damp paper towels.

Italian Beans and Greens Recipe (Escarole)

Name: Beans and Greens Recipe
Prep time: 10 min
Cook time: PT-476073H16M
Total time: 20 min
Cuisine: Italian
Ingredients: 5 tablespoons olive oil; 2 garlic cloves, chopped; 1 pound escarole, chopped; 3 cups low-salt chicken broth; 1 (15-ounce) can cannellini beans, drained and rinsed; 1 (1-ounce) piece Parmesan (chunk); Salt and freshly ground black pepper; Freshly grated parmigiano cheese for serving

Ingredients

Units Scale

5 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
3 cups low-salt chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan (chunk)
Salt and freshly ground black pepper
Freshly grated parmigiano cheese for serving

Crusty bread for serving

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Instructions

Prepare escarole: chop off the bottom root then cut the leaves roughly. Soak in cold water and either use a salad spinner or a large kitchen towel to dry. Cut out the hard steam in the middle of the leaf and discard. Chop escarole and set aside until ready to use.
Drain bean liquid and rinse beans. Set aside.
Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds.
Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, remaining olive oil, and parmigiano cheese chunk. Cover and simmer until the beans are heated through, about 5-8 minutes. Stir occasionally.
Season with salt and pepper, to taste. Add grated parmigiano cheese and serve with crusty bread.

Author: Elena
Prep Time: 10 min
Cook Time: 10-12 minutes
Category: Savory
Method: Italian
Cuisine: Italian