Recently,
I told my friend Kate that I was headed to the store, and she asked me to get
her some escarole for a dinner party we were having together the next day. I happily
agreed, got several heads, and put them in the fridge for safe keeping.
Well,
they were safe all right! So safe that they never made it to Kate’s table.
She was
incredibly gracious about my forgetfulness, and made her salad with arugula and
mixed greens. (She makes a wonderful salad!)
Not only
was I embarrassed that I forgot it, but I was also left with two large heads of
escarole. Having never used it, I did some quick research and found a variety of recipes: Soup,
salad, sautéed
with beans, stuffed (like cabbage), and even on pizza.
 |
| Our homegrown chiltepins with the special grinder made by the Seri Indians. |
But the
one recipe that caught my eye was one by Giada de Laurentis. While not exactly
our beloved Luccan Torta di Erbe (which can be as much a dessert as a light meal), it has a lot of the same qualities, and both
Mark and thought I should give it a try.
I made a
few changes based on what I had in the house. Surprisingly, two large heads of
escarole weren’t enough, so I augmented with spinach and kale.
I didn’t
have any kalamata olives on hand, so I substituted oil-cured Moroccan olives
and those led me to add some preserved lemons.
 |
| Not the preserved lemon – they didn’t photograph well. (Their eyes were closed.) |
With the addition
of some cinnamon, my pie shifted suddenly from Italian to North African-inflected.
The pie
turned out beautifully. As I made it just for the two of us, it sustained us
for several days of lunches and light suppers.
After all
those greens, it seemed silly to serve it with a salad, but we did anyway: a
tomato salad, which added beautiful colors to the plate.
This can be
made of any combination of bitter and slightly tough greens – beet greens, kale,
and so on. Try adding some nuts for texture or hard-cooked eggs for a little
visual surprise. And, as many
of my colleagues would say, “What isn’t made better by bacon?”
Have fun
with this pie!
Bitter
Greens Pie
Developed and maintained by Inspiratech LLC.
Design by Themeshift.
Cheri Savory Spoon
December 20, 2014 at 4:08 pmHi David, this would be part of my last meal, I love everything about it and the leaf shape in your crust makes this even more special. Happy Holidays!
Cocoa & Lavender
December 21, 2014 at 3:27 pmThanks, Cheri! That is quite the compliment!
john | heneedsfood
December 20, 2014 at 8:16 pmA versatile pie, indeed! And I love where things turned a little North African.
This is the first that I've heard of chiltepin peppers. I think I need to source some seeds so I can try growing them!
Cocoa & Lavender
December 21, 2014 at 3:28 pmJohn – the chiltepin is said to be the mother of all chile peppers – that every pepper we know and eat is descended from this tiny, hot little orb. I will see if I can find some seeds…
Ken
December 21, 2014 at 12:02 amYou make a good pie. I think I've said that before, but you've proven it true again. So I guess I better say it again. You make a good pie. Even if you used Kate's salad to get the job done. GREG
Cocoa & Lavender
December 21, 2014 at 3:29 pmThat is because I love pie, Greg. And I don't use the L word lightly.
Cathleen
December 21, 2014 at 1:50 amThis looks amazing! I am always down for a savory pie. Yum!
Cocoa & Lavender
December 21, 2014 at 3:30 pmCathleen – it does make me wonder why I don't make more savory pies! Imagine the possibilities!
Chef Mimi
December 21, 2014 at 2:25 pmThis looks fabulous! Love the little grinder, too!
Cocoa & Lavender
December 21, 2014 at 3:32 pmI have started a collection of chiltepin grinders. There are so man fun designs. My latest was carved by a man in prison in Nogales, Sonora, Mexico.
Bizzy Lizzy's Good Things
December 21, 2014 at 8:50 pmWow, what an interesting pie, David! I've never heard of escarole nor chilitpin peppers. Seasons eatings to you both xo
Cocoa & Lavender
December 23, 2014 at 2:07 pmLiz – you should check out chiltepins – they are an amazing little pepper. One or two will add a wonderful amount of heat to any dish. I am constantly amazed by the availability of foods that differ between countries, continents, and hemispheres… I thought escarole was as common as pigs' tracks.
Anna at Green Holiday Italy
December 22, 2014 at 11:39 amOnly yesterday I had "scarola soffocata" (simply cooked with a little water, garlic and herbs in a covered pot) and it was a discovery for me. Your version of the pie looks absolutely delicious, normally I make something like that with spinach. Will certainly try it. Thank you!
Cocoa & Lavender
December 23, 2014 at 2:08 pmAnna – I love the name "scarola soffocata!" I hope yo get to try the pie – it is pretty tasty!
Anonymous
December 22, 2014 at 2:47 pmLooking forward to trying this after the traditional holiday fare.
Cocoa & Lavender
December 23, 2014 at 2:09 pmWell, the butter crust doesn't exactly put it in the remorseful diet category… but it isn't UNhealthy!
Anonymous
December 22, 2014 at 3:38 pmGlad you forgot to bring me the escarole — now I have another way to use it! Kate
Cocoa & Lavender
December 23, 2014 at 2:09 pmAnd I still need to try it in your salad sometime… xo
Karen (Back Road Journal)
December 23, 2014 at 3:24 pmI know I would love your greens pie. I make something similar with just spinach. I'll mix the greens next time. I was surprised to learn that you have never used escarole in all your cooking adventures.
Cocoa & Lavender
December 26, 2014 at 12:22 amThanks, Karen! Yes, my not knowing escarole was even a surprise for me. I have to wonder what else is out there to be discovered! Merry Christmas and I wish you a wonderful year of exciting adventures!
Magda
December 24, 2014 at 6:53 pmYour pie looks wonderful David. It reminds me of Greek pies with all the greens.
Merry Christmas and all the best to you and Mark!
Cocoa & Lavender
December 26, 2014 at 12:23 amIt did seem quite similar to some Greek dishes I know – very omni-Mediterranean! Merry Christmas to you and S.!
Unknown
December 27, 2014 at 6:15 amYou know I'm a sucker for all kinds of pies and tarts, savoury or sweet. This looks great and the mixed greens definitely boost the flavour here too. I love the touch of preserved lemon! I'm going to add some next time to my feta spinach phyllo pie. Hope you had a lovely Christmas! Wishing you and Mark a fab 2015!
Cocoa & Lavender
December 27, 2014 at 6:37 pmAnd to you, Trace, and the kids, too. Hope you are having a great holiday!
Christina | Christina's Cucina
January 10, 2015 at 8:17 amLooks like something I'd love, David! My Italian family makes something a bit similar at Easter time. Americans simply need to get more recipes like this into their diet, on restaurant menus and in school cafeterias!! Don't you agree?
Cocoa & Lavender
January 10, 2015 at 3:03 pmThis is pretty much an Easter dish, but why not at the Christmas holidays, too? I do agree – recipes like this do point out the lack of healthy options that are flavorful. I would have loved this if my school cafeteria had it!
Nuts about food
January 15, 2015 at 11:55 amI love the Maroccan influence and am still laughing about the lemons closing their eyes! ;o)
I had never cooked with escarole untile recently and am quite a fan now.
Cocoa & Lavender
January 15, 2015 at 2:47 pmFiona – I think you may be the only person who noticed the lemon comment! 🙂 Me, too, on the escarole front!