[Albion Wilde]

Mmmm! Those ribollita receipes sound delicious, except for the kale in the "healthy" verson -- I absolutely cannot abide kale. I love cooked escarole, though, and it's much more authentically Italian. I love a nice big dish of escarole wilted in garlic and oil with lemon juice. Which, in South Philly's Italian Market, they simply call "greens." Sometimes they add the canneloni to the steamed and sautéd escarole ("scarru"), and that's called "beans and greens."

[CottonBall]

mmm, the beans n greens look good! I bet they have a splash of EVOO at the end.

Funny, I first tried the ribolitta recipe just because it has kale in it. But I’ve never had escarole, what’s the difference?

I now sub swiss chard for everything leafy and green except lettuces - for every cooked green, because I can grow it easily and it freezes well. Yummy stuff! Except I’m not fond of it plain. And I don’t like the red swiss chard, except to look at while growing. It turns risotto and everything else it is in PINK!!!! Pink is just not an appetizing color!