A close up of a plant with green leaves and red stems growing in a garden.
I like growing kale, chard, escarole etc.. in my garden. I cover the leafy vegetables with cloth row covers in the hot summer or cold winter so that these plants last for over a year, reproducing & I can prepare healthy, delicious salads, soups, etc...

Escarole, Kale, Chard ...

Bok Choi and Asian Cabbages are slightly sweet, Escarole is a little more bitter, Kales and Chards have a slightly earthy flavor and are great with bacon; all of these leafy vegetables are absolutely delicious raw in salads, sauteed as a side vegetable with garlic & olive oil and especially great for soup recipes.




I grow these in my garden all year long & simply cut and wash as needed. I garden organically so I'm especially careful to watch for small bugs on the leaves.

I generally slice the stem out and cut it very thinly, then tear or chiffonade the leaves depending how tender they are.



Prep Time: 20 min

Cooking Time: 20 min

Yield: 4 portions


Ingredients       

2  heads     Escarole, chard etc- fresh                                         

3  oz.          Olive oil   

3 Tbsp.      Spanish Onion, peeled and chopped fine

3 cloves    Garlic, peeled and sliced      

1 ea             Chili pepper, sliced thinly (optional)                    

1/2 tsp      Kosher Salt                                       

t.t.              Black pepper     

1/4 Cup.   Chicken broth (optional)

tt.               Red pepper flakes                              

                         


How to cook Escarole, Chard, Kale ...

A bunch of kale leaves on a white surface
A plate of lettuce sits on a counter next to onions and garlic

Step 1

Rinse the greens in cool water, tearing or cutting the leaves off at the core area. Place the leaves in a colander to get rid of some of the excess water. I like to  chop up the stems and separate them from the more delicate torn, chiffonade cut leaves. I cook them both but cook the denser stems first and add the leaves after 2-3 minutes so they are finished cooking at the same time.







this is raw, Greek escarole from my garden. It's very bitter and very delicious!

A white bowl filled with lettuce and other vegetables

Step 2

Optional: Blanch the escarole by simply placing it into a pot of boiling, salted water. The water should have enough salt so it has a 'sea water' saltiness to the taste. Boil until tender, only about 2 minutes. Strain

A white pan filled with spinach and mushrooms is cooking on a stove.
A white plate topped with spinach and garlic.

Step 3

Heat a saute pan, add the olive oil (bacon optional) garlic, onions and hot peppers (optional) to heat and soften the vegetables. If cooking bacon, crisp that before adding the garlic.




Add the blanched or raw escarole, heat until tender (about 4 minutes) stirring with a wooden spoon, add salt & pepper and then the chicken broth or a splash of water. Heat for an additional minute  and taste, adjust seasoning and serve.


I especially like heating up bacon and onions, adding chard, olive oil and vinegar and tomatoes as a salad or top pizza.


A salad with nuts and tomatoes on a white plate
A pizza with spinach and mushrooms on a white plate

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