The CSA season has begun! Week 1 brought lots of lettuce (red sail, buttercrunch, mizuna), radishes, and garlic scapes - a CSA favorite! We made overflowing green salads and used up all of our lettuce that week. Week 2 brought more salad lettuce (butter head, romaine, red sail), radishes, more garlic scapes, escarole and summer squash! The summer squash doesn't usually arrive until mid-July but apparently all of the rain and hot weather in June ripened the squash early. We grilled up some zucchini last week and it was delish. You just don't get that much flavor in the zucchini from the supermarket.
Anyway, as we are 2 days away from Week 3's delivery, I thought I'd saute up the escarole and made myself a great Sunday night dinner!
Escarole and grilled chicken with linguine (serving for 1)
1 boneless, skinless chicken breast
salt & pepper
1 tsp EVOO
1/2 garlic scape, chopped
a few dashes of red pepper flakes
2 cups chopped escarole
linguine
--> Grill chicken on the BBQ or in a grill pan with salt & pepper.
--> While the chicken is cooking, heat a skillet over medium heat and add olive oil. Add the garlic scapes and red pepper flakes - saute, stirring occasionally for 1-2 minutes. Stir in the escarole and cover the skillet. Leave covered for about 4-5 minutes and then uncover and cook until the escarole is wilted and tender, stirring often. Add salt & pepper.
--> Third thing to cook is the pasta - follow directions for your pasta, cooking in a large pot of boiling salted water. Leave al dente - drain and add to the escarole mixture. Stir in the chicken and season with salt & pepper and then serve when all is mixed together and heated through.
One thing to note is that the escarole cooks down a lot - it's similar to spinach or swiss chard in the way it cooks - so you want to use more over less. Also I added a few grape tomatoes to the pan with the escarole once I took the top off - it was a nice touch of color and added a little more flavor.
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