Chicories Unite


One thing I’ve been wanting to do more is cook with chicories. We usually eat it in salads but I keep finding recipes to cook it. Deborah Madison says, “While quite different in shape, size, color, endive, radicchio, and escarole are all chicories and as such they share a degree of bitterness that turns to sweetness when cooked” (Vegetarian Cooking for Everyone). Since she seems to know her stuff, check out her recipe below for Braised Escarole with Onion. I was drawn to it because it’s simple and we try for S&D in our kitchen (simple and delicious). If you have other ways, you like to cook or consume these fine vegetables, please pass it along and we’ll post it for other folks to enjoy. Pictures are vigorously encouraged.

Braised Escarole with Onion (from Vegetarian Cooking for Everyone)
2 heads escarole, about 2 pounds
3 tablespoons olive oil
1 onion finely chopped
1 plump garlic clove, minced
salt and pepper
chopped parsley

Separate the escarole leaves. Drain and coarsely chop. Heat oil in skillet. Add onion and cook over medium heat until limp. Add garlic, and cook until it begins to color but don’t let it brown. Add escarole, slightly salt and cook, covered, until the greens are wilted and tender, 12 to 15 minutes. Season with pepper and toss with parsley.

*D.M. also says cream, butter, red pepper flakes, vinegar, gruyere, parmesan, and asiago are good partners for chicories.

| November 18th, 2012 | Posted in Chicories |

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