Cascading Kitchen Notes
Why eat bitter greens?
Chicories in particular of which Escarole in only one.
Three reasons:
- Plenty of people have a penchant for bitter greens and prefer their flavor.
- Prepared as per our hypothetical Italian Grandma, they are just yummy for all palates.
- They have attributes and chemical makeup that aid your liver function in multiple ways. Make sure to look it up and be amazed. Isn't it wonderful that these late summer crops come along with these properties and prepare our bodies for the colder months of close, indoor living where we benefit from a strong immune system aided by our hearty, high functioning livers?
Italian Grandma's Escarole
Or other robust, bitter penchant greens
Ingredients
- 1 head escarole-washed and rough chopped. No need to spin dry…you’ll need the residual liquid for braising.
- ¼ cup olive oil for cooking
- 3 anchovy fillets
- ½ cup organic pine nuts
- 3-4 cloves minced garlic
- ½ cup golden raisins
- 1 tsp sea salt
- ½ tsp sugar
- 1 Tb butter
In a heavy bottomed pot add:
- ¼ cup cooking olive oil
- 3 anchovy fillets
Cook gently on med heat until the anchovies melt.
Add:
- ½ cup organic pine nuts. Cook until the pine nuts begin to turn golden. Be careful not to burn them.
Add:
- ½ cup golden raisins
- 3-4 minced garlic cloves
- 1 tsp sea salt
- ½ tsp sugar
- 1 Tb butter
Continue to cook on med low heat for 4 min or so. The raisins should soften and brown a bit. The garlic can burn if you're not careful.
Add
Chopped escarole -- Stir together and cook over medium heat for five minutes with the lid off.
Remove from the heat. Put a lid on it and let it steam for five more minutes.
Ready to serve. Oh yummy.