Winter, which we are about to enter, is not known for its produce. For the next few months, we will have an abundance of root vegetables, hardy squashes, and cruciferous vegetables. All things that require a lot of cooking to transform into soft digestible and nourishing meals. Today we are going to focus on two ingredients that will brighten up your winter meals—citrus and escarole.
The MVP of winter is citrus. Yes, I know, technically you can get citrus all year round but winter is citrus season. If you are on the west coast you know exactly what I’m talking about. This is the time when you will walk down the street and see grapefruits, lemons, and oranges dangling in front of you. The juiciest most flavorful citrus too. Citrus can swing sweet or savory. It can be enjoyed fresh or cooked into something completely different. The best part is that there are so many varieties to choose from that you will never get bored.
As far as fresh greens for winter, our options are limited. Kale is the most popular and I love kale but ya know, it’s kale. Cabbages are available but cabbages are also very…cabbagy. For something light and crisp I turn to escarole! Escarole is actually a type of endive. With curly green leaves, a slightly bitter flavor, and impeccable crunch escarole makes a great base for a salad.
If you are new to escarole, look for it tucked next to other heads of lettuce. It is shorter and rounder than green leaf or romaine lettuce. The outer leaves are darker and slightly more bitter. In the center, you’ll find tender lighter-colored leaves. Store it as you would with any other head of lettuce but because it is part of the chicory family it might last a bit longer than lettuce would in the fridge.
Oh and don’t forget to wash your escarole thoroughly before using!