Spicy Escarole with Garlic : Escarole is in the same family as endive, but it is less bitter and holds up well to cooking. Saute this Mediterranean favorite with garlic, olive oil and red pepper flakes.
NYT Cooking: Craig Claiborne and Pierre Franey brought this recipe to The Times in 1988, when a properly-made risotto was still a relatively new dish for the home cook. It would make a wonderful meatless main dish or as an accompaniment to roast chicken or grilled steak.
This lemon-scented soup, based on a Greek avgolemono, is a warming meal in the depths of winter Made with good chicken broth, it’s familiar and comforting But fresh lemon adds a sunny brightness while the egg and rice thicken things up, making the broth richer and heartier
Utica Greens (Escarole) 1 large escarole 4 slices prosciutto, thin slices, chopped 1 -2 garlic clove, chopped 2 tablespoons olive oil 2 long italian hot peppers, seeded & julienned 1/2 cup breadcrumbs 1/4 cup pecorino romano cheese, grated 1 cup chicken broth salt and pepper, to taste (at the very end)