Wednesday, March 10, 2010

Sauteed Escarole with Bacon and Blue Cheese



The escarole had been waiting for my attention for a few days; I also had picked up a package of smoked country bacon ends recently, and there it was, lunch.

1/3 head of escarole, washed, dried and coarsely chopped
1-2 pieces of thick cut smoked country bacon, cut into small cubes
splash of white wine
salt, pepper
1 TB of crumbled blue cheese

Heat a heavy skillet on low-medium heat, and wait until the bacon releases the fat and gets crispy. Remove the crispy bacon from the pan. Add the escarole to the pan, and add a splash of white wine, salt and pepper (easy on the salt, since the bacon is salty, and also the blue cheese!). Heat for 3-4 min until the escarole is wilted, but still has a slight crunch. Serve the escarole with blue cheese and the crisp bacon.

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