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[img_assist|fid=3233|thumb=1|alt=Escarole cut]
Escarole photo by Tea of Tea and Cookies.
In case you don't recognize it, this leafy green plant is escarole, a vegetable I'm just discovering. When I looked to the food blogs for guidance, I discovered escarole is not the controlling type.
Tea and Cookies spotlights escarole, along with other unusual vegetables:
Escarole is a type of chicory and belongs to the endive family—along with frisee, Belgium endive, and radicchio. It’s quite common in Italian cooking and was used in ancient times by the Greeks and Egyptians. The ancient Latin name for chicory can be translated as “January plant,†or “winter salad.â€
Tea points out escarole can be eaten raw or cooked, and shares two escarole salads.
Tea says her salads were inspired by Molly of Orangette who is enthusiastic over Escarole Salad with Avocado and Parmesan. (There's also great writing here if you're not familiar with this blog.)
Green Urban Farm Girl has a slightly different take on it, making Escarole and Walnut Pizza.
The Heathen Housewife describes how escarole can be simply sauteed and cooked as greens.
Escarole and Meatball Soup appears at Ovens to Betsy, written by a woman who quit a high stress PR job for a career in food.
The Mom's Chronicles has a tasty looking Butternut Squash, Escarole, and Bean Soup.
And finally, possibly the most classic preparation for this veggie with the Italian roots, Mom's Escarole and Beans from Food Blogga.
Contributing Food Editor Kalyn Denny has escarole in the fridge at Kalyn's Kitchen, but still isn't sure how she's going to prepare it.
