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Here's a quick, cost-conscious and of course, healthy meal ready in less time than getting take out. Escarole has a wonderful texture, with its white stems providing a satisfying crunch, similar to bok choy. This dish is packed with lean protein from the chickpeas to your choice of poultry sausage. Also, like other greens, escarole is an excellent source of calcium, iron and vitamins A, C and K. You can find escarole right now in your local farmer's market, and because it's in season, escarole is very affordable in your regular supermarket, sometimes for less than a dollar.

Makes 4 servings
1 head escarole
1 13-oz can chickpeas
1 tablespoon lemon juice
2 tablespoons chopped garlic, about 3-4 medium cloves
1/2 teaspoon red pepper flakes
2-3 tablespoons olive oil
1/4 cup white wine
1 package of your favorite chicken or vegetarian sausage, sliced lengthwise for faster cooking, Apple or Italian style pairs best

Begin by filling your sink with cold water. Slice the end of the escarole to release individual leaves. Soak leaves in water for a minute or two to allow grit to fall to the bottom. Shake excess water vigorously, but don't worry about getting all the water off.

Using the largest saute pan you have, a wok would be ok as well, add enough oil to coat the bottom the pan. Then, add the garlic and turn heat to medium. Once the garlic starts to sizzle, stir to prevent it from burning. 

After 2 minutes, add 1/2 teaspoon of salt and red pepper flakes. Stir to coat, then add your escarole and wine. If the leaves do not all fit in the pan, cover and let sit for a few minutes to allow leaves on the bottom to wilt down, then you may add the remaining escarole. Stir every so often to bring wilted leaves to the top. Tongs are the best tool for this job.

While the escarole is cooking, add 1 tablespoon oil to your grill pan and use a paper towel to coat evenly. Preheat pan on the highest setting until it begins to smoke. Place sausage on your grill pan on an angle. Think of 2 and 10 o'clock just like your driver's ed class. Following this method will give you beautiful grill marks. After 2 minutes, turn the sausage on the opposite angle, grill for another 2 minutes. Turn over and repeat.

While the sausage is cooking, add chickpeas to the escarole and stir to coat evenly. Let cook uncovered on medium to high heat until most of the liquid on the bottom has evaporated. About 5 minutes. Add lemon juice and adjust salt if necessary.

Serve in a large bowl, with sausage atop greens for a great presentation. Sorry for not having a picture - making a quick meal also means eating quickly too!
 


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