Okay, it’s not really in season.
Nothing is in season right now. But escarole is a sturdy green that transports well and holds up well in the crisper. A satisfying last-minute addition to soups and pasta sauces, this member of the chicory family (and natural companion for bacon or sausage) is also addictive as a steamed side dish:
Wash and roughly chop a head of escarole, then steam it in a few inches of water until limp. While it steams, gently sauté a minced clove of garlic in a tablespoon of olive oil. Season with coarse sea salt and a spritz of lemon, and pour over the drained escarole. It’s delicious, and high in vitamin A, calcium, folate and fiber.
More Feeding Your Family for January 2009
- ESSAY: Junk Food
- RECIPE: Thai Fried Rice
- WHAT'S IN SEASON? Escarole!
- GADGETS & GOODIES...and GIFTS! Soup Skimmers
- HEALTH CHECK