Servings – 2
adapted from On Cooking
1/2 head escarole – $0.82
1.5 ounces onion, (about 1/3 cup) small dice – $0.12
1.5 ounces celery, (about 1/3 cup) small dice- $0.41
1.5 ounces carrot, (about 1/3 cup) small dice – $0.12
2 slices of bacon – $0.44
4 ounces of chicken stock or water – $0.01
salt and pepper to taste- $0.05
Total for recipe – $0.99 per serving
Calories: 136.5 Fat: 5.1 Protein: 13
Blanch the escarole in salted boiling water and shock in an ice bath. Like the green beans, use more salt than you would think you’d need. If you like a bit of bitterness, blanch for 30 seconds before shocking. If you want to tone down the bitterness, blanch for 60 seconds.
Combine the onions, celery, carrots, bacon, and chicken stock or water in a sauce pot and simmer for 10 minutes.
Trim escarole, leaving enough core to hold the leaves together if possible. If not, don’t sweat it.
Pour the chicken stock or water mixture into a shallow pan and arrange escarole in the pan.
If the stock or water doesn’t come 1/3 way up the lettuce, add a bit more water.
Season with salt and pepper.
Cover the pan and braise in a 350F oven for about 1 hour.
Try it. If it’s still too bitter for you, take out the escarole and cook it in a pan on low with a little cream. The cream will cut the bitterness. Then add the cooking liquid to the pan.
Serve each portion with vegetables, bacon, and a portion of the liquid.