This recipe is from Gourmet magazine and can be found on epicurious.com. It requires lots of chopping, but is relatively easy. I generally double the recipe when I make it, because it goes very quickly. Note that the lentils may need more cooking time, depending on whether you have pre-soaked them or they are dry. Buy the pre-cooked lentils at Trader Joe’s to save time! Serves 2 generously. (more…)
Besides using escarole in soups, this is one of my favorite recipes for this veggie. We presented it a few years ago in one of our CSA Newsletter and it got good reviews so if you are a new, or even a more “seasoned,” member, give it a try. I hope you will like it, too. The recipe serves about 6 as a side but I use it often over whole wheat pasta as our main dish. (more…)
When faced with escarole, which I’m not overly fond of, I had to become creative. I threw this together, and surprise! I loved it! You can use any greens in the recipe. For an easy entrée, add a little more stock to the mix when cooking and toss it with pasta when done.