Escarole with Lemon Butter

Escarole with Lemon Butter

Escarole is a great vegetable that not enough of us are eating. Slightly bitter, escarole is a perfect complement to Chef Lynn Crawford's sweet and savoury Brick Chicken and Maple Baked Beans.

Escarole is a great leafy green to add as a side salad for Chef Lynn Crawford's Brick Chicken.


2 lb escarole, cored and coarsley chopped
1 lemon, zested and juiced
2 tbsp parsley, finely chopped
to taste salt and pepper


To make the escarole, melt the butter, lemon juice and zest together in a sauté pan over medium high. Add the escarole and cook for 2-3 minutes or until just starting to wilt. Season with salt and pepper. To serve, spoon the rutabaga mash and escarole onto warm dinner plates. Place the chicken on top of the rutabaga mash. Serve the maple baked beans family style from the casserole.

Yield: serves 4


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