the appetizer:

The Flexitarian Table by Peter Berley offers recipes that can please both vegetarians and carnivores, like Roasted Squash Potage with Spiced Crème Fraîche, Sautéed Escarole with Red Pepper Garlic, and Baked Fish/Ricotta Dumplings over French Lentils.

Cookbook Profile

Sautéed Escarole with Red Pepper Garlic

Ricotta Dumplings over French Lentils with Sauteed Escarole
Ricotta Dumplings over French Lentils with Sautéed Escarole

Serves 6

A juicy, tender green with a delicate flavor and pale color, escarole can be found in shops catering to Italian cooks throughout the year and in many supermarkets and produce markets and is never expensive. Unlike the other members of the endive family, escarole is not bitter, making it an especially supportive partner for mild-flavored fish and legumes.

Bring a large pot of salted water to a boil. Add the escarole and boil, uncovered, until the escarole has wilted but still retains its color, 5 to 6 minutes. Drain well.

In a large skillet, heat the olive oil over medium heat. Add the garlic and pepper flakes and cook, stirring, until the garlic is pale gold, 1 to 2 minutes. Add the escarole and toss to coat with the flavored oil. Cook, stirring, for 3 to 4 minutes, or until the escarole is tender. Season with salt and black pepper and serve.


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This page created September 2007