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October 02, 2015



I love escarole as a salad, drizzled with a little olive oil and lemon juice. Yum!


Love escarole! My Italian-on-both-sides husband makes a big pot of escarole and beans every once in a while and I'm bereft when we reach the bottom of the pot. He does that Italian thing where he cooks it to death. It loses a lot of the bitterness and just melts on your tongue. He swears his best batch of the year is the post-Thanksgiving one made with turkey stock. I don't think I can wait that long.

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