Escarole is in the chicory family, the bitter dark-green vegetables that Italians love. Escarole played such a big role in the cooking of Italian Americans because it seemed to be one of the few chicory vegetables available here in the States. It is a very versatile and inexpensive vegetable as well: easy to grow, resilient to cooler weather, and giving a large yield per head. The outer leaves can be used in soups, braised with garlic and oil, or stuffed; the tender center white leaves are great for salads. This is an Italian recipe, but the ingredients are adapted to include the local ingredient kale, much loved and eaten in the States.
Recipe information
Yield
makes 4 quarts
Ingredients
for finishing
Preparation
Step 1
Boil the 6 quarts water with the drained beans and the bay leaves in a large soup pot. Adjust the heat to a rapid simmer, pour in the olive oil, and cook partially covered until the beans are halfway cooked, about 30 minutes. Add the kale, and cook uncovered for an additional 15 minutes. Add the escarole and 2 tablespoons salt, and cook until the beans and greens are tender and the soup has reduced to about 4 quarts, another 20 to 30 minutes.
Step 2
To finish the soup: Heat the 1/2 cup olive oil in a skillet over medium-low heat. Toss in the garlic and peperoncini and cook, stirring occasionally, until garlic is golden and fragrant, about 2 to 3 minutes. (Do not let the garlic or peperoncini burn.) Carefully add a few ladles of soup to the skillet, let simmer a minute or two, then pour the contents of the skillet back into the soup pot.
Step 3
Taste for salt, return the soup to a simmer, and cook another 10 minutes, to blend the flavors. Remove the peperoncini. Serve with a drizzle of olive oil and grated cheese.
