Today I want to add a recipe from growing up in Ohio: Dad had a wonderful vegetable garden and, although he called these greens “endive”, the grocery stores now label it as “escarole.” This is a delicious warm salad that can easily double as a side to mashed cauliflower, potatoes, or cauli-potatoes<–last is best!
But…wait…it has bacon in it!! How can that be healthy? Well, we shall substitute turkey bacon and have the treat and eat it, too!
For 2-3 people, you will need:
- one head of escarole, leaves separated and rinsed well then chopped into 1 inch pieces
- 2 strips of turkey bacon per person
- 1 TBL. olive oil
- 1/2 a medium yellow onion, chopped (Dad’s new spring onions were best, if you can find them!)
- 2 cloves of garlic, minced
- cider vinegar to taste
- salt and pepper
- a bit of honey (optional)
Drizzle the olive oil into a large saute pan. Add the bacon strips and crisp them. Remove the bacon to a paper towel. Chop when cool.
In that wonderful turkey bacon oil you have created, sweat the onion, trying not to brown, just soften it. Add the garlic and keep the heat at med. low.
Add the leaves of escarole and stir them, coating with the oil.
When the leaves are starting to wilt, add a couple TBL of cider vinegar, a few shakes of salt and pepper. Stir and taste.
If the dressing seems to have enough flavor for you, just wilt the escarole a bit more, trying to keep some of the color. A little crunch is really good.
If not enough flavor, add another TBL. of vinegar. If too sharp, add a squirt of honey. You’ll know when you have it right, because you’ll say, “Mmmmmm.”
Toss in the turkey bacon bits and serve warm.