Escarole and beans over pasta-
In a pan heat 2 TBS olive oil and 1tsp salt. Add ¼ tsp red pepper flakes and 1 chopped garlic
scape to the pan, cook until slightly soft. Add the entire head of chopped escarole to the pan with
a splash of water and 1 TBS cider vinegar. Toss to coat with oil and put the lid on the pan for
about 2 minutes. While the escarole is cooking, drain and rinse 1 can of white beans, add the
beans to the escarole and cook until the beans are warm. Serve over pasta. Yummy!
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Escarole and Tortellini Soup-adapted from www.pbs.org/everydayfood
Combine 3 cups chicken broth, 2 cups water, and bay leaf in a large stockpot, bring to a boil.
Add 1 small or 1/2 large escarole cut into 1 inch pieces; cook, stirring constantly, until wilted, about
15 seconds.
Add 1 pound frozen or fresh tortellini; cook until they float to the top, 4 to 5 minutes.
Discard bay leaf, and season soup with salt and pepper.
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