Is it Lettuce or Escarole?

  

We got escarole in the box this week.  At least that's what we think it is.  It might be lettuce.  Anyway, the Rainbow Chard was on it's last legs, so we ended up substituting that instead.  We found this recipe on the Marquita Farms website.  They have turned out to be a great resource.

Our version of: Sausage, Escarole and White Bean Stew
makes 4 servings

1 pound spicy Italian sausage
1 onion

1 garlic clove, chopped (optional)
1 head Rainbow Chard (1# ish), cut crosswise into inch-thick pieces
3 cups chicken broth

2 cups white beans
1/3 cup chopped basil
S and P to taste 

1. Spray a large dutch oven (nonstick if you have one) with olive oil (or other) spray and set over medium-low heat.  Add the sausage and onion/garlic and cook, turning occasionally, until browned and cooked through, about 10-12 minutes. Remove sausages to a cutting board and slice when cool enough to handle.

2. Return sausage to the same pot; add the escarole, broth, beans, and water. Bring Stew to a simmer and cook until escarole is just tender, about 10 minutes. Stir in the basil and add S and P to taste (it might not need any salt), and serve. (note: You can substitute most any cooking green for the escarole) 

From: Mariquita Farm

We will use the escarole in a bacon/chicken/ranch salad tomorrow.

We used basil from the garden.  I threw the extra into the mini processor with a little bit of olive oil.  Then it went into a little freezer bag and rolled up to get the air out..  It is the perfect amount for a white clam sauce recipe I make.  I'm hoping that this fall I can grab a little bag of basil and get some of that great flavor.  Dried basil just does not cut it.