Escarole is less bitter than other members of the endive family, with hearty leaves similar to kale or chard, which you can sub here. Use just the leaves for this soup. Ingredients 1 (1-pound) pork tenderloin, trimmed and cut into bite-sized pieces 1 tablespoon minced fresh rosemary 1/2 teaspoon black pepper 1/4 teaspoon kosher salt […]
Escarole is amped up with a salty kick from fish sauce and pecorino and is brightened with sweet, crunchy carrots. Ingredients 1 pound escarole, cut into wide ribbons 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided 4 (4-ounce) chicken breast cutlets 3/8 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 4 large garlic […]