Bowties with Fermented Escarole, Onions, Lentils

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This satisfying wintry dish is all about a well-stocked larder. Lentils, onions, dried pasta, preserved vegetables. The real star is this fermented escarole. It’s another idea from Ideas in Food, although it’s basically saurkraut. Escarole has always been my favorite green, but I always thought it would get stringy and mushy if fermented. Not true. You could put this on anything.

Fermented escarole:

  • 1 head escarole
  • 2 cloves garlic
  • 1 ½ tablespoons salt

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