Escarole With It Baby

Last night my archaeologically-inclined pal Kristin paid call and I made dinner. After the bitter cold week we'd been having, comfort food seemed in order.

Roast Chicken was a no-brainer.

However, the vegetable side dish decision did require a bit of brain power.

String Beans with Fresh Oregano? Nah. Brussel Sprouts with Pancetta? Not so much. Cinnamon and Cumin-Scented Carrots? Not feeling it.

Then I spied a vibrant green beauty in the produce aisle that made me shout "Eureka!" -- escarole. Usually thought of an accompaniment for Italian fare, I realized that it would grace the plate alongside my Roast Chicken quite nicely.

And, pictured above, it did.

If you are so inclined to enjoy this tasty and versatile leafy green yourself, whether with Roast Chicken or not, here's my favorite escarole recipe.

Escarole with Shallots

1 large head escarole
4 - 5 shallots
3 TBSP olive oil
2 tsp Champagne vinegar
1/2 tsp red chili pepper flakes
Salt (Kosher or sea salt is preferable)
Freshly cracked black pepper

Peel shallots, drizzle with 2 tsp olive oil, sprinkle with salt and black pepper to taste and place in a baking pan in a pre-heated 400 degree oven. Bake for 30 minutes. Let cool and then cut into quarters. Core, clean and coarsely chop the escarole. Heat remaining olive oil in a large pan over medium-high heat on the stove until hot. Add escarole leaves and shallots. Saute for 5 - 7 minutes, adding vinegar and red chili pepper flakes midway through the cooking process. Add more salt and black pepper to taste. Serve.

Comments

[Goulash]

Look Great! To give a crunchy touch to the dish, put some bacon slices into the oven and let brown.