Archive for the 'Endive/Escarole/Frisee' Category

Frisée Pasta Salad

Monday, March 10th, 2008

Sara Jones, Tucson CSA

This dish would be equally delicious served hot or cold, so
make extra for leftovers.

1 small or ½ large head frisée, cleaned and roughly
chopped

½ onion
1 can drained white beans, or about 1 ½ cups cooked white
beans

1 regular size package penne pasta, cooked and drained
2 tablespoons olive oil
1 can tuna, drained (optional)
2 tablespoons capers
¼ cup parmesan cheese (optional)
Salt and pepper to taste

Sauté onion in oil in a skillet over medium high heat,
stirring occasionally until golden brown. Add frisée and
cook until just beginning to wilt (about 2 minutes). Stir all
ingredients together in a large bowl and add salt and
pepper to taste. Serve hot, or chill and serve as a cold
salad.

Winter Greens Lasagna

Tuesday, December 18th, 2007

Adapted from RealSimple.com

2-3 bunches or bags of fresh kale, Swiss chard, endive,
mustard greens, spinach, or another fresh green
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon kosher salt
1 tablespoon all-purpose flour
1 1/2 cups milk
1 cup grated Parmesan or Romano, or a combination of the
two
1 15-ounce container ricotta
1 egg, beaten
1/4 teaspoon ground nutmeg
1 16-ounce box no-boil lasagna noodles

Discard any tough stems and chop the leaves. Rinse and
shake gently to remove most but not all of the water. Place
1 tablespoon olive oil in a large stockpot with the garlic
and cook over medium-high heat. As soon as the garlic
begins to brown, add the greens and toss. Add 1/4
teaspoon of the salt.

Cover immediately and cook over
medium heat, stirring occasionally, for 10 minutes or until
very tender. Remove from heat and set aside to cool.

Meanwhile, in a medium saucepan over medium heat,
combine the remaining olive oil, the flour, and the
remaining salt. Cook, whisking constantly, for about 3
minutes. Add the milk and increase heat to medium-high.
Cook, stirring constantly, until the sauce thickens and
boils, about 10 minutes. Stir in all but 1/2 cup of the grated
cheese.

Heat oven to 350º F. Coat a 13-by-9-inch baking pan with
oil. Blend the ricotta, eggs, and nutmeg into the greens.
Spread about 1/4 cup of the cheese sauce in the bottom of
the baking pan. Place 2 sheets of pasta on top. Spread on
1/4 of the spinach filling and 1/4 cup sauce, then another 2
sheets of pasta. Make 3 more layers. End with the pasta
and sauce, and sprinkle with the remaining cheese.

Cover with foil and bake 45 minutes. Remove the foil and cook
15 minutes more or until golden. Let stand 10 minutes
before serving. (Can be made up to one day ahead. Cover
and refrigerate. Reheat in a 325º F oven for 20 minutes or
until a knife inserted in the center comes out hot.)

Spicy Greens

Wednesday, September 19th, 2007

Sara Jones, Tucson CSA

1 bag braising greens
½ inch ginger, grated
2 cloves garlic, minced
Red chili flakes, to taste
2 teaspoons oil
1 splash soy sauce

This is a quick way to use your braising greens. Adjust the spice to your taste. Start by grating about ½ an inch of fresh ginger and combine with a few cloves of minced garlic and red chili flakes. Wash and chop greens, leaving moisture on leaves (this should leave just enough moisture to briefly steam the greens without leaving them soggy). Briefly fry spice mix in about 2 teaspoons of hot oil, stirring quickly to avoid burning spices. Add greens and stir well to coat. Reduce heat to low, cover and cook 2 or 3 minutes until greens are tender. Splash with soy sauce and serve.

Frisée au Gratin

Sunday, April 22nd, 2007

Philippe, Tucson CSA
Adapted from Epicurean.com

This traditional Belgian dish is usually made with Belgian endive, but frisée or escarole can be used instead (they are all different incarnations of the same vegetable).

1 head of frisée
2 cups soft bread, crust removed, shredded
1 cup milk
1 cup ham, cut in little squares (optional)
2 hard-boiled eggs
2/3 cup light cream
1 cup grated Swiss cheese
2 tablespoons butter
1/4 teaspoon nutmeg
salt, pepper to taste

Preheat oven to 400°.

Boil salted water in a pot large enough to take a head of frisée. Boil until wilted. Drain, cool, and cut lengthwise in strips. Place strips side-by-side in a buttered gratin dish.

Put the soft bread in the milk. Mash the hard-boiled eggs with a fork. Mix together the eggs and the bread/milk mixture (add extra milk if necessary to obtain a creamy consistency). Add the ham, salt, pepper and the nutmeg. Mix well and pour over frisée strips.

Pour the cream over the frisée, and sprinkle with grated cheese. Add some little cubes of butter over the dish. Bake for 15-20 minutes, then broil for 5 minutes or until lightly browned.

Braised Escarole with Garlic and Lemon

Sunday, April 22nd, 2007

1 head escarole, about 1 pound
1/4 cup extra-virgin olive oil
1 tablespoon unsalted butter
4 garlic cloves, sliced
1/2 teaspoon red pepper flakes
2 bay leaves
1/2 lemon, cut in thin slices
2 cups water or chicken broth
Pinch sugar
Salt and freshly ground black pepper

Break off the leaves of the escarole and wash them individually, taking care to remove any soil at the base of the stems. Shake the leaves dry, stack them up, and slice the escarole crosswise into ribbons about 1 1/2-inches wide.

Place a large deep skillet over medium heat and add the olive oil and butter. Toss in the garlic, red pepper flakes, bay leaves, and lemon slices; cook and stir for a couple of minutes, tossing to combine. Nestle the escarole into the pan and saute until it begins to wilt and shrink down, about 2 minutes. Sprinkle the escarole with a pinch of sugar and season with salt and pepper. Pour in the water and cover the pan. Simmer for 20 minutes until the escarole is tender.

Lentil and Escarole Soup

Sunday, April 22nd, 2007

Celery adds freshness to lentils. Adding an extra stalk, chopped very fine, towards the end brings out the flavor.

1 tablespoon olive oil
1 cup chopped onion
2 garlic cloves, minced
2 1/2 quarts water or vegetable broth
1 pound lentils, washed and picked over
3 stalks celery, roughly chopped
2 medium carrots, chopped
6 fresh plum tomatoes, roughly cut
Salt to taste
Freshly milled pepper
2 white potatoes, cut in 1/2 inch dice
2 small or 1 large head escarole
1 stalk celery, finely chopped
1/4 cup flat-leafed parsley minced
1 cup grated parmesan cheese

Heat oil in large soup pot. Cook onion over medium heat until it is translucent. As onion softens, add minced garlic.

When onion is soft, pour in water or stock. Add lentils. Bring soup to a boil, then lower heat to medium. Add celery, carrots and tomatoes. Season with salt to taste. Grate in pepper. Cover and simmer for about 30 minutes. Add potatoes and cook for 15 minutes. Lentils should be tender.

While soup is cooking, clean the escarole and shred or chop into bite size pieces. Add to the soup and cook for an additional 10 to 15 minutes along with finely chopped celery. Garnish with parsley.

Serve with freshly grated parmesan. Serves 6 – 8

http://www.inmamaskitchen.com/RECIPES/RECIPES/Soups/Lentil_Escarole_Soup.html

About Endive/Escarole/Frisee

Sunday, April 22nd, 2007

Endive (Cichorium endiva) is a member of the chicory genus and of the daisy family (Composites), like radicchio. Endive looks a bit like lettuce and has two main forms: narrow-leaved and broad-leaved. Either can be flat-leaved or curly-leaved.  When curly-leaved, endive is often referred to as escarole. The outside leaves of an endive head are green and slightly bitter. The inner leaves are usually light green to creamy-white and milder flavored. Another form of endive, the Belgian endive, is merely of flat-leaved endive grown in full darkness.

Initially used by the ancient Greeks and Romans for medicinal purposes, endive has been consumed as a food by Europeans since the 14th century. Endive is still an important vegetable in Europe but not so much in the U.S. It is most popular in France, Belgium, Holland and Italy. In the U.S., endive is grown for its green leaves, which are used as a salad green and for its thick roots which are used in the southern U.S. as an additive flavor to coffee and sometimes as a coffee substitute.

Endive is often used in salad mixtures with blander-flavored lettuce to prepare a salad with a “little bite.” The bitterness is typically moderated with the addition of vinegar, chile flakes, lemon juice, or fatty foods (cheese or bacon). For example, a typical Belgian salad, Salade aux Lardons, is made with endive, hard-boiled eggs, bacon bits and vinaigrette. Endive is also excellent braised in butter, or added to soups. It can also be steamed and served with a cheese sauce.

Belgian Endive, also called Witloof or Chicon in its native country, is the white, compact head produced by sprouting the mature roots in darkness. It is first grown like lettuce in spring and summer. It is then harvested in the fall before hard freezing occurs. The head is removed and the roots are stacked in the field. After being exposed to cold, the roots are planted upright in moist sand (usually in a cellar, or if planted outside, under a tarp or straw to prevent daylight from reaching them and to protect them from frost).  In those conditions, they grow a new white head with pale yellow tips and provide fresh vegetables all winter long.  Sliced Belgian endive mixed with shrimp and mayonnaise and little bit of salt and pepper makes an excellent appetizer.

Frisee Salad With Cucumber And Radishes

Saturday, March 31st, 2007

Gourmet, April 2004

1/2 seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, cored, and thinly sliced diagonally (2 cups)
2 teaspoons rice vinegar (not seasoned)
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 oz frisée, trimmed (3 cups loosely packed)
1 bunch watercress, trimmed and tough stems discarded (3 cups loosely packed)
2 oz baby spinach (2 cups loosely packed)
6 radishes, sliced, then cut into matchsticks

Toss cucumber with vinegar, oil, salt, and pepper in a large bowl. Let stand 10 minutes.
Add frisée, watercress, spinach, and radishes and toss well.

Cooks’ note: To save time, you can use 6 oz mesclun (premixed baby greens) total instead of the frisée, watercress, and spinach. Each serving contains about 45 calories and 3 grams fat.

Yield: 4 servings

Beet, Spinach and Frisee Salad

Sunday, March 18th, 2007

Lorraine Glazar, Tucson CSA

3 medium beets (golden, red, or chioggia)
Juice of one orange plus water to make one cup
1/3 cup sweetened dried cranberries
2 tablespoons raspberry vinegar
1 tablespoon minced shallots
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon walnut oil **
4 cups frisée or radicchio
4 cups baby spinach

1 cup mint leaves (optional)
2 ounces Mozzarella, diced in ½ inch dice, or firm tofu or crumbled soft (log-style) goat cheese

Preheat oven to 400°.

Wrap each beet in aluminum foil. Bake at 400° for 1 hour or until tender. Discard foil; cool beets for 30 minutes. Trim off beet roots; rub off skins. Cut beets into 1/8-inch-thick slices.

Combine orange juice, water, cranberries, and vinegar in a small saucepan. Bring to a boil; cook 11 minutes or until mixture thickens. Remove from heat. Stir in shallots, salt, and pepper. Gradually add oil, stirring with a whisk.

Combine lettuce, spinach and mint leaves (if using) in a large bowl. Add cranberry mixture; toss to coat. Add beets; toss gently to combine. Divide salad evenly among 6 plates. Top each salad with 4 teaspoons cheese.

Yield: 6 servings

** Walnut oil is a splurge but is so worth it—this will help you deal with arugula, dandelion, and you don’t have walnut oil, substitute a fruity olive oil—It will taste good, but different.

Roman Style Frisée and Dandelion Greens

Saturday, February 24th, 2007

Philippe, TCSA

1 handful frisée, coarsely chopped
1 handful dandelion, coarsely chopped
olive oil
onion, chopped
garlic, crushed
tomato sauce or fresh tomato, chopped
capers, chopped
parsley, chopped
thyme
salt and pepper to taste

Steam or boil the greens until tender. Drain.
Sauté onion in oil until transluscent. Add garlic, tomato, capers, parsley and thyme. Cook until it begins to thicken. Add cooked greens, salt and pepper. Stir and serve.


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