Escarole is one of the classic and deeply nourishing greens that is prized in Europe but sadly lacking in the American diet. Its tender leaves have a hint of bitterness which is balanced in this dish by braising it in tomato broth with bay leaves for a rich and delicious "brodo." It is finished with grated Parmigiano Reggiano and black pepper. Add beef or chicken broth and re-season for a soup, or try serving it over polenta, rice, or pasta. Also great with Italian sausage or your favorite white fish.
Ingredients: escarole, onions, tomato puree and paste, Parmigiano Reggiano, olive oil, Celtic sea salt, garlic, black pepper, bay leaves
Recipe is vegetarian, gluten-free, GAPS Diet-friendly, and contains Parmigiano Reggiano.