This is my idea of the perfect meal. My husband sees this as more of a side dish since there’s no meat involved, but I swear I could eat this everyday and wouldn’t even miss the meat. All that aside, this dish is completely lovable, as a main course or as a side. Simple and completely lovable.
4 thick slices of rustic Italian bread (with garlic if possible)
2 bunches fresh escarole
2 cloves garlic, minced
1/2 tbsp. balsamic vinegar
1 tbsp. olive oil
salt and pepper to taste
Parmesan cheese, shaved for garnishing
Cut off the base of each escarole bunch and roughly chop the escarole leaves into large pieces.
Place escarole in a large pot, cover with water, and bring to a boil. Continue to boil the escarole for 10-15 minutes. Drain.
Once the escarole is cooled, drain again in paper towels.
In a medium pan, add olive oil and garlic over medium-low heat until garlic is fragrant. Add escarole to the pan and toss with garlic and oil. Add vinegar. Continue to saute for 3 to 5 minutes. Set to the side while you prepare the toast.
Heat griddle pan over medium heat and brush with olive oil.
Place bread slices directly on the griddle and grill until grill marks are visible and bread is toasted.
Place escarole on top of the grilled bread, garnish with Parmesan shavings and serve.