About this time of year every year, when roasted vegetables begin losing their appeal and when a cold salad just won't cut it, I turn to an old favorite to get my roughage on the table: sautéed greens.
It's a simple method, one you likely know, but one I think deserves highlighting for its ease and deliciousness. Every time I take a bite of garlicky, wilted escarole, I wonder why I relegate it to February fare, why it's the dish I make when I'm feeling uninspired, when I lack the motivation to do more.
But why do more? Especially when in about five minutes total, escarole becomes meltingly tender, its bitterness softening, its heat warming to the core.
Most often these days, I serve the greens as a side dish, but they can be used as a meal building block, too: toss them with pasta or stir them into brothy chickpeas or plunge them into stock with sausage and white beans.
And while other greens such as kale, Swiss chard, and spinach all work well here, I love escarole not only for its flavor and silky texture but also for the minimal prep it requires: unlike kale or Swiss chard, which require stemming, escarole needs nothing more than a rough chop.
Do keep in mind, however, escarole can be dirty, in which case give the leaves a brief soak in cold water to allow the dirt to settle.
Incidentally, as you might gather from this note, I'm feeling somewhat uninspired in the kitchen. If you have time, I'd love to know what you're cooking these days that's exciting you. Let me know in the comments!
| Simple Sautéed Greens |
10 Recipes to Make Right Now
Lightning Fast Sichuan Noodles
 |
Black Lentils with Spinach and Labneh (or Greek yogurt)
 |
One-Pot Ginger-Scallion Ramen Noodles
 |
Curried Lentils with Kale and Coconut Milk
 |
The New Basics Pasta Puttanesca
 |
Leblebi
Simplest Slow Cooker Black Beans
Sweet Potato & Black Bean Burritos
Roasted Mushroom Polenta Bake
Love what you're reading? Click here to receive an alert every time I post a new recipe.
No comments:
Post a Comment