Pozole Rojo and Escarole Soup
- 608csk
- 16 minutes ago
- 1 min read
NOTE: THERE ARE 3 BAGS OF GREENS WITH THIS WEEKS DELIVERY- KALE, ESCAROLE, AND SALAD. BE SURE TO IDENTIFY THEM CORRECTLY.
Escarole Soup and Sauteed Kale with Chick Peas
Heat the soup to just a simmer. Simmer 1-2 minutes.
Heat a little oil in a saute pan oven medium. When hot add the escarole leaves. Toss and season lightly with salt. Toss again and cook until wilted. Transfer the wilted leaves to serving bowls for the soup. Ladle the hot soup onto them and serve.
Reheat and oil the pan. Cut the kale leaves crosswise into ~3/8" strips. Sauté. When bright and beginning to wilt add a little olive oil to the pan then add the chick peas. Toss all together, cook 1-2 minutes and serve beside the bowls of soup maybe garnished with a little shaved Parmesan or Locatelli.
Pozole Rojo, Yeasted Cornbread w. Poblano, Salanova Salad.
Heat the soup to just a simmer. Simmer 1-2 minutes.
Cut the cornbread into thick slabs and toast in an oven, or pan fry them in 'too much butter' until browned - about 1 minute per side. The do toast quick.
Dress the salad.
