Escarole

Looking for a dark green vegetable to add to your repertoire of healthful foods? Escarole—a member of the chicory family and, like frisée and radicchio, a variety of endive—was a favorite of the Egyptians, Greeks, and Romans, yet it’s not a household word. But it should be. It’s low in calories, fat-free, rich in calcium and vitamin A, and a source of inulin, a dietary fiber.

Sometimes used as a coffee substitute or additive, this wavy-leaved plant is more typically used in soups and salads and as a cooking green. But don’t stop there; the versatile vegetable can be used in a variety of inventive ways.

Lucinda Scala Quinn, cohost of Everyday Food, the PBS cooking series produced by Martha Stewart Living Television, and host of her own Sirius satellite radio show, has created a delicious recipe for an escarole blend that can be used to top a pizza, toss with pasta, or eat as a side dish. Quinn includes the recipe in her book Lucinda’s Rustic Italian Kitchen, a collection of mouthwatering homestyle Italian dishes, most of which are excellent examples of meals that rely on healthful Mediterranean ingredients and cooking techniques.

“The flavors combine in concert with escarole to achieve a unique and addictive taste. Escarole is widely available in most supermarkets, yet many people who are unfamiliar with it only regard it as a bitter lettuce,” Quinn writes. “But cooked, it is very mellow and friendly. Even try it as a relish for grilled pork chops. No one could pick out the addition of anchovies here unless told. A few anchovies added at the beginning of many recipes simply create a rich bottom flavor, which isn’t fishy at all.” Not only does it add flavor, it also gives you a boost of healthful omega-3 fatty acids.

In her book, Quinn’s recipe calls for homemade dough. But for a quick way to contribute to your five-vegetables-a-day goal, try topping store-bought pizza dough with her delicious concoction.

Escarole Pizza
2 tablespoons extra-virgin olive oil
2 tablespoons best-quality salt-cured anchovies
3 tablespoons chopped black olives such as Gaeta or Nicoise
1 tablespoon small capers, well rinsed
1/4 to 1/2 teaspoon red pepper flakes (to taste)
1 bunch fresh escarole, sliced 3/4 -inch crosswise and washed, with water still clinging to the leaves (about 8 cups)
Prepare pizza dough, divided into 6 pieces
1/3 cup freshly grated Parmesan cheese
1/3 cup yellow cornmeal

In a large skillet, heat the olive oil over medium-high heat. Add the anchovies and cook, stirring, until they dissolve into a paste, 30 to 60 seconds. Stir in the olives, capers, and red pepper flakes and cook, stirring, until the flavors are well combined, 2 to 3 minutes.
Reduce the heat to medium and add the escarole to the pan, little by little as the leaves will quickly wilt and make room for more. Cook over medium heat, stirring often, until tender, 5 to 8 minutes.

Preheat the oven to 450°F. Put the oven rack in the upper part of the oven. Place a pizza stone or heavy-bottomed baking sheet in the oven to preheat.

On a clean work surface, roll out the dough pieces to about 6 inches round and 1/4 inch thick. Pick up the dough and stretch further with your fingers. Prepare as many pies as will fit on the stone or baking sheet at one time. Spread some cornmeal on a large wooden pizza peel. Place the rolled dough on the wooden peel one at a time.

To prepare the pizza, spread a thin layer of the escarole and grated Parmesan cheese over the dough.

Open the oven and pull out the oven rack. Working quickly, slide the pies with a flick of the wrist on to a hot stone or pan. Cook the pizzas for 10 to 15 minutes, until the crust is golden.

Recipe adapted with permission from Lucinda’s Rustic Italian Kitchen by Lucinda Scala Quinn, published by Wiley (www.wiley.com)

Tips
Look for a crisp stem and leaves that are not discolored. Keep in a refrigerator crisper for up to five days. Rinse carefully before using.