When I was little I thought salad came in two forms: iceberg and spinach. In those day I wasn't particularly a fan of either. Times have changed and I am all about greens — even cooked ones. My new fave is escarole, which is a type of endive and considered the least bitter of that leafy veggie family.
One cup of chopped raw escarole has only 7 calories and contains one gram of fiber. It is a good source of vitamin A and vitamin C. Escarole is also high in Vitamin K and other anti-inflammatory minerals. Escarole is a great addition to soups and pasta dishes, but I like it simply sautéed with garlic and olive oil.
Fit's Tips: Escarole is in season now and should be available at farmers' markets through out the fall. Make sure to wash your greens thoroughly since dirt and sand can get trapped between its leaves. To prepare the leaves for cooking simply tear them into bite size pieces, no need to use a knife.
To see how I cook escarole just
from Everyday Food by Martha Stewart
What you need:
1 to 2 tablespoons olive oil
3 garlic cloves, peeled and smashed
1 pound of escarole (2 small heads or 1 large head), well washed and leaves torn
What you do:
- Peel and smash garlic and let sit for 10 minutes to allow its cancer fighting enzymes to release.
- Heat olive oil on medium heat. Add garlic and cook until fragrant, about 3 minutes.
- Add escarole and season with salt. Cook stirring often, until tender, about 10 minutes.