primitive mistakes escarole for lettuce

[franksolich]

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x80705

Oh my.

CTyankee  (1000+ posts)      Sun Sep-12-10 03:28 PM
Original message
 
I bought escarole instead of lettuce by mistake...

I really don't know what to do with it. Should I saute it like spinach? I don't really want to make soup. I'd much rather make it as a vegetable dish.

Got any good recipes?

Warpy  (1000+ posts)        Sun Sep-12-10 05:29 PM
THE DEFROCKED WARPED PRIMITIVE, #09 TOP PRIMITIVE OF 2009
Response to Original message

1. If you also have lettuce, you can stretch it out by using that escarole as another green. Just be aware it's on the bitter side, so compensate with a sweeter dressing--one with balsamic, e.g.

You can also saute it as a side in olive oil with a clove of minced garlic per head of escarole. I also like to mince up an anchovy or use a little anchovy paste in this, it helps tame the bitterness while giving it salt. Throw in a pinch of hot pepper flakes and serve. Do NOT leave out the hot pepper flakes. Trust me on this.

Other than that, there are soups and stews, with cream sauces and without.

CTyankee  (1000+ posts)      Sun Sep-12-10 05:37 PM
Response to Reply #1
 
2. I do like to cook broccoli rabe with garlic, olive oil and red pepper flakes...delicious.

I'll do it like the broccoli rabe...hubby hasn't warmed up to it much the way I have (no broccoli rabe in the midwest when he was growing up in the midwest in the 50s). Here in CT broccoli rabe fixed this way is everywhere...thanks for the reaffirmation about this particular green...

madmax  (1000+ posts)      Thu Sep-16-10 12:33 PM
THE OVERWEIGHT PRIMITIVE
Response to Reply #2

5. Love it, escarole is a Portuguese staple. Love it sauteed with evoo and garlic, red pepper flakes. We also steam it and add the evoo etc. It's so good for you, too.

EFerrari  (1000+ posts)        Thu Sep-16-10 02:39 AM
DOUG'S STUPID EX-WIFE, #03 TOP PRIMITIVE OF 2009
Response to Reply #1

4. That sounds delicious. Hafta to try it.

old mark  (1000+ posts)        Tue Sep-14-10 12:41 PM
THE OLD PRIMITIVE
Response to Original message

3. Saute with olive oil as stated, and serve it with a good French or Italian bread....

The empressof all   (1000+ posts)        Thu Sep-16-10 01:11 PM
THE IMPERIOUS PRIMITIVE, WHO IGNORES US
Response to Original message

6. You can use it in an Indian Saag

Most often done with spinach it's also great with other greens (with or without the paneer)

http://www.seriouseats.com/recipes/2009/01/saag-paneer-...

That will give you the basic idea but the recipe can be tweeked to fit your taste. For example, I don't eat dairy so I use canned coconut milk for the creamy texture.

pscot  (1000+ posts)        Thu Sep-16-10 10:06 PM
Response to Original message
 
7. Try this:

Boil some new potatoes, peel if desired and cut them in chunks. Chop some bacon and fry it. Tear up the excarole and mix it with the bacon and potatoes and vinegar to taste. Toss the potatoes and veg with the bacon and some of the pan drippings (bacon fat) to coat everything. Simple and tasty.

[Ballygrl]

If she doesn't use the escarole does she have to recycle it?

[true_blood]

Maybe next time the DUmmie will pay more attention when food shopping.