Boxes came with some BEAUTIFUL greens this week, including either Escarole or Sugarloaf Borca from Good Food Easy Farm in Creswell. Erica, the farmer there, shared a recipe for one of her favorite ways to use these greens. See below.
Escarole Soup with Ravioli and Parmesan (Borca works too!)
from Sicilian Vegetarian Cooking by John Penza
1/4 tsp red pepper flakes (or more to taste)
2 cloves garlic, minced
2 Tbsp olive oil
1 head escarole, washed & chopped
6 c. broth, vegetable or chicken
salt to taste
parmesan cheese for serving
Saute pepper, garlic, and escarole in olive oil until greens are wilted.
Add broth, bring to boil, reduce heat & simmer 30 min. Turn heat up, add
ravioli and cook, stirring occasionally, until they float. Add salt to
taste, top with parmesan.
If you’re like me, and you end up with a hodgepodge of vegetables at the end of each week, do what I do: Throw them all in anything and everything. This week I made burritos with carrots, parsnips, red cabbage, celery, brown rice (wild rice from our shop would work!), bell pepper, and kidney beans (black or red beans from our shop would work!). If I’d had collards, escarole, or Brussels sprouts, I might have thrown those things in there too!