Escarole

I love winter greens and escarole is looking incredible at The Garden Of. This pleasantly bitter green is often found in Italian cuisine, yet originates in the East Indies and is a member of the chicory family. Its botanical relatives are the curly endive, radicchio, and frisee. This high fiber green contains copper, folate, vitamin A, vitamin C, and vitamin K. The fiber content in escarole is both soluble and insoluble. The former helps feed the friendly bacteria in our gut and helps our digestion, the latter helps keep us regular. The vitamin A in escarole is great for our eye health, helping to prevent macular degeneration and other age-related eyesight declines. Escarole also contains some powerful antioxidants, helping our bodies to fight inflammation and fight oxidative stress. The vitamin K content in this bitter green help with normal blood clotting. This underused bitter green is … underused! And it is so delicious. Let’s go make something wonderful with it! 

Lemony Escarole and White Bean Soup 

2 tablespoons olive oil 
1 medium onion, diced 
4 celery stalks, diced 
1 tablespoon garlic, finely chopped 
1 teaspoon dried thyme 
1 to 2 teaspoons crushed red chili flakes 
½ pound Yukon gold potatoes, peeled and cut into ½ inch cubes 
3 cans cannellini beans, drained and rinsed 
6 cups vegetable broth 
1 head escarole, washed and chopped 
1 tablespoon lemon zest 
1 tablespoon lemon juice 
Sea Salt and freshly ground black pepper 

Directions:

1. In a large stockpot over medium heat, add the olive oil. Add the onion, celery, and garlic, and sauté for 5 to 6 minutes or until translucent and softened. 

2. Stir in the thyme and chili flakes. 

3. Add the potato and cook stirring for 1 minute. 

4. Add in the broth and beans and increase the heat to medium high and bring to a boil. Reduce the heat to simmer and cook for 15 to 20 minutes. 

5. Add in the escarole and stir to ensure it’s submerged. 

6. Simmer for 5 minutes until the escarole is wilted. 

7. Season with salt and pepper, lemon juice and zest and serve with some crusty sourdough!