From the New York Times
Like radicchio and other bitter, tough greens, escarole can survive the winter in many places and appear early in spring. But unlike radicchio, escarole is inexpensive. And it’s more versatile: it tastes better cooked than does its round, red cousin.
In fact, escarole is at its most appealing when sautéed or braised, as the flavor becomes softer and even a bit buttery. It’s especially excellent with loads of garlic, and this traditional Italian soup — one of my go-to comfort recipes — is a prime example.
Though you might try other bitter vegetables here (watercress, curly endive, even celery come to mind), you definitely want short-grain rice, the kind used for risotto — arborio being the most familiar, though any short-grain rice, including those from Asia, will work well. All have a high starch content, so they turn creamy when they absorb liquid (which, by the way, should be homemade chicken stock, if at all possible). My second choice would be good vegetable or mushroom stock.
Whether making a holiday meal or just a quick weeknight supper, finding a veggie side dish that packs a flavorful punch without a lot of fat or calories (and little effort or clean-up) is sometimes a mystery….so here’s one of my favorites: Oven Roasted Haricot Vert with Pistachio and Parmesan Gremolata.
Onions have their place. I wouldn't dream of starting a marinara sauce without sauteed shallots. Nearly every soup I make starts with sauteed brown onions. Red onions enliven fruit salsas, and scallions add depth to guacamole. And let's face it, a bratwurst without grilled Vidalia onions is a crime.
I could not possibly have let April go by without sharing this lemony recipe with you. This is one that will become a classic in your repertoire. Trust me. Easy, yet so delicious, this dish is perfect for a small dinner or for a huge gathering. The recipe can be halved or doubled easily (or tripled … believe me I’ve done it).