by fifthcrow | Aug 11, 2016 | Recipe
Ingredients 1 small head escarole, torn into 1/2-inch pieces (about 3 cups) 1 to 2 heads Treviso radicchio, thinly sliced (about 2 cups) 1 tablespoon vinegar-packed capers, drained 1/4 teaspoon red-pepper flakes 1 tablespoon extra-virgin olive oil 3/4 pound...
by fifthcrow | Jun 12, 2016 | Recipe
Ingredients Salad: 3 beets 1 teaspoons olive oil 1 fennel bulb with stalk 2 cups sliced escarole- in next week’s box… or use belgian endive 3-4 tbsps toasted walnuts 3-4 cups spinach 1/4 tsp salt pinch of ground black pepper Dressing: 1.5 tablespoons red...
by fifthcrow | Jun 18, 2015 | Recipe
Time: 40 minutes 1 large head escarole 8 to 10 cloves garlic, peeled 1/3 cup extra virgin olive oil Juice of 1/2 lemon, or to taste 1/2 lemon, cut into 6 wedges. 1. Slice escarole crosswise into ribbons about 1 1/2 inches wide. Rinse escarole well, drain, and pat dry...
by fifthcrow | Apr 24, 2015 | Recipe
In Calabria, my mother would make this winter minestra (thick soup) with wild greens, such as the dandelions and various chicories that grew everywhere. Nowadays we make the dish with escarole from our garden. Typical of Calabrian minestre, this soup is thick, not...
by fifthcrow | Apr 24, 2015 | Recipe
Here’s a great recipe we got from Hannah Heller, long time CSA member who writes a food blog. Cover beans generously with water. Bring to a boil, then lower heat and simmer covered until completely tender. Start checking the beans after 45 minutes, and add...
