I am super excited to offering this lettuce looking green that is in the chicory family to you all this week! It is a cousin to endive and radicchio and shares that pleasant bitterness and fresh crispiness! I think it is best done in a quick braise! It is so delicious when the leaves are gently wilted and the thicker stems still have a little bite!
Here's how Corey and I cooked it up last night!
1 bg escarole, leaves torn
2 cloves garlic, sliced thin
2 Tblsp, sweet and spicy pickled peppers ( Wickles Pepper spread is off the hook!)
1 cup chicken stock
1 Tblsp extra virgin olive oil
1 Tblsp butter
Salt and pepper to taste
Method: Add the olive oil, butter and garlic to a cold pan over medium heat. Allow the garlic to sizzle until the edges just start to brown. Add the pickled peppers and cook together for one minute. Add in escarole and chicken stock. Simmer for 3-4 minutes, adjust seasoning and that's it!!