Escarole, a broad-leaved endive, is less bitter than most other leafy greens. Braised escarole is quick and easy. The result is irresistible.
1 head escarole 1/2 cup vinaigrette
Wash the head of escarole and place the head in a large bowl. Cover with boiling water. Let it sit for 10 minutes, then remove and drain. Slice the head into 1/2 inch ribbons. Toss with vinaigrette.
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