Ahh...Fresh Escarole for your Table!

Good Morning!

The snow flurries yesterday were beautiful, weren't they? Makes you want to settle in and read a book by the fire!

We were in Nashville yesterday taking our Son to the airport after a wonderful visit for a few, short days. When he left his residence in Chicago to come visit us on Friday, it was a chilly 30 degrees below zero--that's not wind chill--that's actual temperature! We won't be traveling to visit him in Chicago until it warms up-that's for sure !

Here are a couple of recipes that you might want to try using the Escarole that's in your Nashville and Franklin CSA share boxes today. I also like to use the Escarole just julianned and added to my Green salads. Its a wonderful green! Have a wonderful day!


Kim Williams.....Madison Alabama Shareholder contributed this recipe:

Beans with Escarole (Kim's Version)

1 Tbsp. olive oil
1 head escarole
salt to taste
black pepper to taste
1/4 tsp. crushed red pepper flakes
1 1/2 tsp. olive oil
1 clove garlic, minced
1 can cannellini beans, undrained
3 sprigs fresh parsley chopped

Heat 1 Tbsp. olive oil in skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper and red pepper flakes. Cook, stirring occasionally 10 minutes or 'til tender. In another skillet, heat 1 1/2 tsp. olive oil over medium heat and add garlic. Pour in beans with the liquid. Simmer 'til creamy, about 10 minutes. Add escarole and parsley to beans and simmer 10 more minutes. Serve with corn muffins.


Another variation of the recipe above, contributed by Elisabeth Green-
Streeter, Madison Alabama Shareholder and Site Coordinator in Madison.

Beans with Escarole (Elisabeth's Version)

1 Tbsp. olive oil
1 head escarole
salt to taste
black pepper to taste
1/4 tsp. ground chipotle pepper
1 1/2 tsp. olive oil
2 cloves garlic, minced
1 can cannellini beans, undrained
2 Tbsp. basil leaves, finely sliced (Mine were frozen, I'm sure fresh would be lovely.

Heat 1 Tbsp. olive oil in skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper and red pepper. Cook, stirring occasionally 10 minutes or 'til tender. In another skillet, heat 1 1/2 tsp. olive oil over medium heat and add garlic. Pour in beans with the liquid. Simmer 'til creamy, about 10 minutes. Add escarole and basil to beans and simmer about 10 more minutes. Serve with crusty Italian bread.