This hearty green thrives in the late growing season. It’s a variety of endive with a less bitter taste and larger leaves. The lighter the leaves, the less bitter.


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Serves 4

You will need:

3 sweet Italian sausages, removed from casings
2 slices brioche or white bread, diced
1 small head escarole, sliced
pinch of red chili flakes
salt and white pepper, to taste
2 tablespoons pine nuts
1 pound orecchiette (or another kind of pasta)
olive oil
  1. Cook the sausage in a pan until golden, and add bread.
  2. Add pine nuts and escarole and cook until the escarole wilts.
  3. Season with chili, salt, and pepper.
  4. Cook the pasta al dente in salted water, drain, and place in a large bowl.
  5. Add the escarole mix, a little olive oil, and toss gently.

TIP:

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This hearty green thrives in the late growing season. It’s a variety of endive with a less bitter taste and larger leaves. The lighter the leaves, the less bitter.
Photography by Photography by Paul Lowe

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