Recipes: Escarole ‘In Brodo’

Escarole in Brodo is a classic Italian dish – a simple soup made from chicken stock to which escarole (or other greens) are added.  Sausage and/or cannelloni beans are often added to make it a heartier meal. Escarole is the best choice because it has a slightly bitter taste (like broccoli rabe or Belgian endives) that gives character to the soup.

There are countless greens available in the market these days – kale and all its variants, collards, and many others – and they can be served in many ways.  I usually parboil them then sauté them in olive oil with browned garlic and some hot pepper flakes – a method which tenderizes them and brings out their sweetness. 

Following the same procedure, but then simmering them in good chicken stock and serving with the classic addition of an egg is an excellent variation.

 

Escarole in Brodo

* 1 medium bunch (5-8 large leaves) of escarole or kale coarsely chopped

* 3-4 cups chicken stock or chicken bouillon

* 4-5 garlic cloves, chopped

* 1 lg. stalk fresh celery

* 2-3 Tbsp. olive oil

* 1/2 cup freshly ground parmesan cheese

* 5-6 grindings fresh black pepper

* 2 farm fresh eggs

- Boil the chopped greens until tender (about 20 minutes)

- Remove from the heat, drain, and chop again into 2-3” pieces

- Sauté the garlic and celery in olive oil in a medium pot until the celery is soft (about 15 min.)

- Add the chicken stock and the greens and simmer for approximately 20 minutes

- Plate in individual bowls (makes 2-3 portions), and while the liquid is till boiling hot, add a whole egg (the heat of the stock will cook the egg)

- Sprinkle with parmesan cheese and grated black pepper and serve.

NOTE: You can add 1/4 cup of canned cannelloni beans, heated to each bowl if you want a heartier soup.  You can also add a few pieces of cooked, heated Italian sausage