Escarole is one of the classic and deeply nourishing greens that is prized in Europe but sadly lacking in the American diet. Ours comes from Paul's Produce in Sonoma this week, and 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 bone 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* . (*=organic)
Recipe is vegetarian, gluten-free, GAPS Diet-friendly, and contains Parmigiano Reggiano.