The discovery of two full heads of chicory or escarole at the Centris Sunday Market had me giddy with produce excitement… :) As I get older, I find I am more attracted to bitter flavors and crave broccoli rabe, ampalaya, arugula or radicchio, mustasa and when available, escarole. So despite my strict diet and my near full compliance with the rules when I happened to find this escarole a few weeks ago, I immediately cooked one of the heads of escarole in a quick, simple and delicious soup.
I simply sauteed some chopped up homemade paprika chorizo in a bit of olive oil together with some roughly chopped onions. I then added low sodium chicken broth and a can of drained cannellini beans (Progresso brand from Cash & Carry are good I find) and let that simmer for a few minutes. Added in the chopped escarole (lots of it) and after a couple of minutes served this steaming hot. The whole dish couldn’t have taken more than 20-25 minutes to prepare and it was delicious. The broth had more depth than you can imagine for so little time on the stove. The mixture of paprika and pork and onions with the softened beans and broth was so satisfying. And for escarole lovers, the slightly bitter and chewy escarole was heaven. Oh, and don’t forget to sprinkle freshly grated parmaggiano reggiano on top before serving. Yum.