Ingredient: Escarole - richmondmagazine.com

Name: Ingredient: Escarole - richmondmagazine.com
Ingredients: 2 large bulbs fennel, greens removed; 4 cloves garlic; 2 medium heads escarole; 1 tablespoon olive oil; 1 piece Parmesan rind, 2 to 4 inches; 2 cans butter beans (15.5 ounces), drained and rinsed; 2 quarts chicken stock; Juice of 1 lemon; 1 teaspoon crushed red pepper flakes; Salt and pepper to taste; 2 tablespoons oil (You can use a good olive oil, lemon oil or, as mentioned, the oil from a jar of anchovies.)

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This sharp Italian green stands out from the bunch.

Keywords

Food & Drink
recipes
escarole
vegetables
L'Opossum
Brenner Pass
Mama Cucina
Stephanie Ganz

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Ingredients

2 large bulbs fennel, greens removed
4 cloves garlic
2 medium heads escarole
1 tablespoon olive oil
1 piece Parmesan rind, 2 to 4 inches
2 cans butter beans (15.5 ounces), drained and rinsed
2 quarts chicken stock
Juice of 1 lemon
1 teaspoon crushed red pepper flakes
Salt and pepper to taste
2 tablespoons oil (You can use a good olive oil, lemon oil or, as mentioned, the oil from a jar of anchovies.)