Follow-up to Autumn Produce.
Escarole is a crisp, broadleaf type of endive most often served as a salad green-- though personally I find it a bit tough and bitter for that purpose. It's a great choice for braising, though, and doesn't have the inherent bitterness in broccoli rabe or kale. It also has a lot of volume and will help you to feel full for a small amount of calories. Say what you will about Rachel Ray, she does have some nice recipes. I lived on this one when I was in strict calorie deficit mode last year, and I still love it. Escarole also works well as a subsitute for the spinach in another guilt-free recipe.
You can also make the following recipe-- just as it is, or with variations, such as serving the warm beans and escarole over toasted slices of crusty bread (rub them with garlic first) for a rustic crostini, or by adding more chicken stock to make a soup.
Escarole and Cannellini Beans
serves 4, as a side-dish
2 tablespoons olive oil
2 large heads escarole
salt and pepper to taste
1/4 teaspoon crushed red pepper flakes
4 cloves garlic, minced
2 (16 ounce) cans cannellini beans, drained (but not rinsed)
1 cup of lowfat chicken stock
3 sprigs fresh parsley, chopped
Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender. Add the garlic, beans, parsley and chicken stock, toss together with the escarole and heat through.
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