An Acquired Taste

Have you ever noticed that there are two types of foods? The first type is instantly appealing, desirable, pleasant to the taste buds, and just wonderfully satisfying. It doesn't matter whether you're a kid or an adult...they just taste good! Think of the first time you had a slice of pizza...macaroni and cheese...a juicy hamburger with a side of fries! Simply delicious!

Then there is type two! These foods are otherwise known as healthy choices! Most of the time, kids don't want to look at these, let alone try them! Have you ever seen a kid's eyes light up if you say they're having fish...lean meat...a tossed salad... or how about fresh vegetables???

Having grown up on type two, I guess I just didn't know the difference! Mama Melisi generally cooked a healthy meal. It included the main serving, more than one fresh vegetable, and a salad. There was no such thing as a separate meal for the kids...no chicken nuggets, and definitely no McDonalds! We ate what was on our plate...and we liked it!

Of course, my mom always nudged us a little with her persuasive phrase, "Just try it...How do you know you won't like it if you don't try it!" Hence, at a very young age, I was turned on to fresh broccoli, zucchini, spinach, even brussels sprouts! But...there was one vegetable that I just couldn't bring myself to eat...ESCAROLE!

Now there was definitely a reason for my strong resistance. Mama Melisi didn't call it escarole. She used the Italian pronunciation of "SCAROLE"! I'll try to give this to you phonetically, so you have an idea of how strange a word this is: First the "SH" sound followed by a "K" followed by a short vowel "O" followed by a very long vowel "O" and an "L" sound at the end. Ready...
"SHKO-OLE"! You have to make a strange face just to say it!

As a young kid, I couldn't even pronounce it. As a teenager, I was too embarrassed to pronounce it. Can you imagine having friends over for dinner, and having to say, "Pass the "SHKO-OLE"!
It was just easier to never even try this odd, little Italian vegetable!

It wasn't until I turned 40...that ever-confident age for women...that I ventured into new culinary territory, and tried "scarole". I did, however, refer to it as escarole, and was pleasantly surprised at how delicious it tasted! Wonderfully flavored with good olive oil, and sauteed garlic, it was a new and fabulous acquired taste!

You, too can broaden your culinary horizons. Put on your best, fake Italian accent (use your hands if you have to), go to the store, and ask for, "SHKO-OLE"! If you're brave enough to buy it, we'll tell you how to cook it, and even spruce it up with beans or pasta!

Again, we offer this recipe to you with love,

From Mama Melisi and Me

Escarole

Ingredients:

1 head of escarole
1 or 2 cans of low salt/fat free chicken broth as needed
1 can of cannellini beans rinsed and drained (optional)
garlic cloves
extra virgin olive oil
black pepper

Preparation:

Rinse and drain a can of cannellini beans and set aside
Put about 1/4 cup olive oil in a sauce pan and heat
Add 2 cloves of minced garlic
Saute until golden in color
Add the beans and some black pepper and toss into the oil
If this is dry, add about 1/2 can of the chicken broth and set aside
Take a head of escarole and cut in half; then cut each half in half again
Cut each quarter into medium size pieces and rinse thoroughly
(Rinsing can be done in the sink or in a good size pot or bowl - escarole could be sandy)
(You can even add baking soda to the first rinse, as it helps in removing the grit)
Take a 6 qt pot or large saute pan, and add 1/4 cup of olive oil
Heat and add 4 cloves of garlic (sliced or whole)
Carefully add the rinsed escarole (moist leaves can spit up a bit when added to hot oil)
Add the other 1/2 of the chicken broth
Cover and steam for about a half hour
Taste test the leaves. If you want them softer, cook another 10 minutes
If more liquid is needed, add more of the chicken broth
When the escarole is cooked, add the cannellini beans

Suggested Serving Methods

Escarole can be served with or without the beans
Escarole can also be served with a small pasta (elbow macaroni, ditalini)
It can also be served with wide egg noodles. Hint - the beans enhance the flavor
When you are ready to serve, add a little of the extra virgin olive oil to mixture