The only way I’ve ever had escarole before was raw added to salads. Its curly leaves are very attractive in green salads, but I don’t find it has much flavor, if you want the honest truth. But I decided to cook it in a soup today just to see what that was like. This Induction suitable soup was what I came up with and it was very tasty. But again, I don’t think by virtue of the escarole itself, but from all the other ingredients in the soup. This recipe calls for pork broth, which I always have around as I save all broth from pre-baking pork ribs or pork butt roast before BBQ’ing. But other broths can be used instead. Serve with a slice of low-carb bread and butter and a nice green salad. This recipe suitable for all phases of Atkins, Keto diets and Primal-Paleo as well.
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8 oz. Italian sausage, crumbled and cooked (I use this: https://buttoni.wordpress.com/2009/07/13/italian-sausage/)
2 T. extra virgin olive oil
2 c. pork broth, my homemade has no-salt (chicken or beef is OK, but select no-salt or low-sodium)
4 c. water
7 oz. escarole, chopped, 1″ pieces
3 oz. onion, sliced
½ c. parsley, chopped
½ c. roasted red peppers (water pack), cut into slivers
1 large clove garlic, minced
¼ tsp. each of salt, black pepper, & crushed red pepper
DIRECTIONS: In a large stew pot, crumble and cook the Italian sausage and onions in the olive oil until sausage is no longer pink. Add the garlic, parsley, roasted red pepper, and all seasonings/spices. Pour in the pork broth and water and bring to a boil. Lower heat to a medium simmer and cook just until escarole is completely done (about 15-20 minutes).
NUTRITIONAL INFO: Though a cup is pictured, this recipe makes 5 large bowls, each contains:
15.24 g fat
5.62 g carbs, 2.26 g fiber, 3.36 g NET CARBS
9.9 g protein
325 mg sodium