Escarole is a wonderfully curious thing. I hated it’s bitter taste in my childhood salads, but came to so love it over time – especially with a punchy lemon and dijon mustard dressing or red onion and honey vinaigrette.
But then there is also braising: in olive oil and butter, with lots of garlic and anchovies, until the chewy-crisp leaves wilt into savoury tangles with only the slightest hint of bitterness. One could steer this into a Sicilian direction by adding raisins, pine nuts and a splash of vinegar or keep it simple with just some lemon juice, zest and chopped parsley. Mixing in some boiled cannelini beans or frying an egg is also quite lovely.
Either way, piled on top of creamy polenta – or, in a pinch, just good toasted bread – with a scattering of parmesan it is one of my favourite things to eat.
#escarole #endive #braising #polenta #putaneggonit #notcontest