Escarole. Even its name has a lovely, round sound. A member of the chicory family, cousin of endive, radicchio and frisée, escarole is underrated and underused. Quietly bitter, with some crunch, it is often paired with heartier fare. Here it is simply sautéed in olive oil with a fresh squeeze of lemon.
½ head of escarole
pinch of sea salt
1 Tablespoon EVOO (Extra Virgin Olive Oil)
Add a pinch of sea salt. Plate the greens with a wedge of lemon for squeezing.
©Nancy Wolfson-Moche 2013