In the Kitchen with Sigona’s Featuring: Fresh Escarole
Escarole is a type of endive with a milder flavor than the Belgian variety. It’s a sturdy vegetable that’s crisp with a bit of a peppery bite, so it stands up well in a hearty salad.
For more info about escarole, check out Robbie Sigona’s produce tips
Check out these recipes, too:
Raw Escarole Salad with Pears, Dates and Bacon with a Walnut Oil Vinaigrette
A perfect salad for fall, with sturdy greens and crisp Bosc pear. The addition of sweet dates and savory bacon makes for a satisfying pairing of flavors. If you’d like to add some cheese, crumbled blue would be an excellent choice. Adapted from Earthbound Cook. Serves 4 to 6.
Check out this recipe
Escarole and Cannellini Bean Soup with Diced Tomatoes and Pecorino
Crisp fall days are just about upon us, meaning it’s time to get cozy with bowls of hearty, steamy soups that will warm the bones. Cooking the escarole too long will make it mushy, so we like to wilt it down a bit before adding the liquid, to help cut down on the time the greens are boiling. Serves 4.
Check out this recipe
Quinoa & Escarole Power Breakfast topped with Poached Eggs and Smoked Spanish Paprika
This complete dish is a sight to behold. The yolk running down the layered quinoa and sautéed escarole makes your taste buds dance in anticipation. Watch Carmelo prepare the dish on our YouTube channel. Serves 2.
Check out this recipe
