Comments on: Escarollin’

By: dara

dara — Fri, 29 Feb 2008 08:00:51 +0000

I love escarole in salads, and when I cook it, I usually just barely wilt it in olive oil, then splash with red wine vinegar. As for the lacinato kale salad from the NY Times, it is absolutely delicious! This time of year, the brassicas are all sweeter because of the frosts, so I urge you to try it again. I have made this a few times, and at least a dozen people raved about it. Get some vibrant dino kale and give it a go!

By: Rocky

Rocky — Fri, 22 Feb 2008 22:59:02 +0000

I don’t think I’ve ever blanched my kale before cooking, I also make salads with it, I just give the acid in the dressing some time to break it down a bit.

By: matt wright

matt wright — Fri, 22 Feb 2008 17:46:53 +0000

I made this last night using frisee and escarole. At the end I also threw in some chopped flat leaf parlsey. Tasted fantastic. Very simple, very easy.

By: matt wright

matt wright — Thu, 21 Feb 2008 23:09:04 +0000

A duodenoid? Sure... twice a week.....

I think I am going to do this tonight with some escarole and frisee with some crab legs.

Thanks Matthew, I was wondering what to cook tonight.

By: mamster

mamster — Thu, 21 Feb 2008 18:30:57 +0000

A duodenoid?

By: matt wright

matt wright — Thu, 21 Feb 2008 18:08:00 +0000

Bloody hell that sounds good. I think I might well try that tonight.

By: mamster

mamster — Thu, 21 Feb 2008 17:15:23 +0000

sphitz, I buy it at QFC on Broadway and 15th. I’ve also seen it at Whole Foods, Uwajimaya, and Pike Place Market, particularly at Frank’s.

By: sphitz

sphitz — Thu, 21 Feb 2008 15:19:10 +0000

Matthew, does escarole have another name? I’ve looked for it in grocery stores across Seattle to no avail. Admittedly, I’ve given up, but if you know where to find it, I’d love to pick some up!

By: heather

heather — Thu, 21 Feb 2008 05:07:07 +0000

having spent a few years in an awesome, organic CSA, and feeling sure it would be a sin to waste any bit of the gorgeous veg before me, i oftentimes finagled a lovely spanokopita, either in adorable wee triangle form, or in rustic-pie form, where you fold phyllo dough up in sort of a duodenoid around a greeny, cheesy, (eggy? sometimes) tart/pie dealie… (picture the most rustic cherry and/or berry tart you can imagine, then make it with greens and phyllo. poof!)

or also i’d clean ‘em, chop ‘em, throw ‘em in a bag in the freezer, and then chuck a handful into…pretty much anything. eggs, quiche, soup, stew…freezing kind of breaks down (by way of crystallizing fluids, thus busting up cell walls with pointy, pointy crystals…which results in softer leaves) greens in a lot the same way cooking does, so chucking (cleaned) fresh greens into the freezer kind of takes a step out for you.

i did this often with beet greens, turnip greens, a zillion kinds of chard, kale, spinach…whatev.

By: sara

sara — Thu, 21 Feb 2008 03:37:06 +0000

you know you don’t even need to braise chard. It’s like spinach. You can put it straight into the fry pan with some drops of water on it and pan saute for a few minutes with some oil and garlic. My brother makes it that way and it’s astounding.