Cooked escarole has a warm almost nutty flavour and is delightful mixed with eggs, This is from ” The Green’s Cook Book” by Deborah Madison and Edward Espe Brown.
Ingredients
- 1 large head escarole
- 3 tbsps extra virgin olive oil
- 1 onion peeled and diced
- 2 plump garlic cloves peeled and finely chopped
- flaky sea salt and black pepper
- champagne or red wine vinegar to taste
- 8 free range eggs
- 2 oz grated fontina cheese
Servings:
Instructions
- Separate the leaves of the escarole and discard any that are bruised. Cut them into pieces about 2 inches square. Wash well in a bowl of water.
- Heat 2 tbsps of the olive oil in a wide frying pan and cook the onion over a high heat, stirring continually, for about two minutes.
- Add the garlic, escarole and a sprinkling of salt. Lower the heat and cook until the greens are wilted aqnd the stems are fairly tender. This will take about five minutes.
- Season to taste with freshly ground black pepper, more salt if needed and a little vinegar to sharpen the flavours.
- Beat the eggs in a bowl then stir in the cheese and the cooked escarole.
- Heat the remaining tablespoon of oil in a 10 inch frying pan, tip the pan to coat the surface then quickly pour in the egg mixture. Loosely cover the pan and cook the eggs over a low heat until they are nearly set.
- Remove the lid and finish cooking under the grill until browned- about 2-3 minutes. Turn the frittata out onto a platter with the golden brown side facing up. Serve hot, warm or at room temperature.
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