sautéed escarole with raw carrots

Escarole, a relative of endive, is rich in Vitamins A and C, calcium, potassium and fiber. It is a member of the daisy family and delicious when cooked.  Grown by the Adamah farmers at Isabella Freedman, this escarole was crunchy and chewy and satisfying for breakfast.


What does a drawing of a goat have to do with escarole for breakfast? My friend Menucha Ben David made this drawing of the goats at Isabella Freedman to remind herself to chew. Goats chew their food really well. Chewing aids digestion, absorption and metabolism of food. We should chew each mouthful 30-50 times, and many of us have to continually remind ourselves to do so. Not goats. They just do it.  


adapted from Adamah Foods kitchen to serve 4


1 small head escarole

1 carrot

2 Tablespoons EVOO (Extra Virgin Olive Oil)

sea salt to taste

black pepper to taste


Tear the leaves from the head of escarole and wash them well.

Wash the carrot and trim any tiny hairs from the skin.

Cut the carrot into small matchsticks and set aside.

Cut the clean escarole leaves in half.

Heat a stainless steel skillet on a medium flame for about one minute.

Add the olive oil and the escarole.

Use cooking chopsticks to turn the escarole as it heats up.

Add about 3 Tablespoons water.

Sautée the escarole until it is softened but still a bright color green (about 1-2 minutes); remove from pan.

Add a pinch of sea salt and freshly ground black pepper to taste.

Put on a plate and garnish with carrot matchsticks.