Tangentially related to this newsletter on the whole, but I wanted to let you & other board/card gamers know about a card game we tried recently. It's called Doomlings, and it involves racing everyone else to build up the traits you'll need to survive the end of the world. It's silly and cute and very, very fun. I found it at Target.
As a fellow Dominion player, I am wincing at the shuffling of the cards and the many houred resorting needed…unless you enjoy sorting cards for getting into a flow state as some folks (my husband) do!
I love the description (and another who loves the meal) that looks like it’s trying to camouflage itself! I have made the recipe from Orangette with slow cooked white beans and had not thought of using chickpeas. Sometimes one needs to be slapped on the head and asked why not? Thanks very much for posting this; escarole will go on the next grocery list.
As a chicory freak, I feel compelled to obnoxiously point out that the greens getting washed above seem to be frisée and not escarole? I love both, but I do find that escarole braises up in a much more silky way so would be worth a try for the next chickpea outing. (My phone is inserting those hoity toity frisée accents.) I love Molly and I love chickpeas and my youngest always begged for cannellini bean and kale pasta for his birthday--but only with the fancy Calabrian pepper paste. Raised that kid right.
I can taste this. Married to an Indian man, chickpeas are on my table multiple times per month and I'm not sorry about it. This Italian version is likely showing up tomorrow! Now, off to mix up some no knead bread to soak in the pot liquor. Thank you!
my escarole looks nothing like your escarole but I am excited to make this as it is something we order regularly from a local place, and now we can make it at hoooome
I've been making a version of this for over 30 years? I've never used the lemon and I can't wait to try it because I love things on the acidic side. Is it possibly a regional dish? I'm in Upstate NY and I've seen it on many Italian-American menus, here and in the NE, but I've never seen it south of NY. I have also served it over pasta. The tip for cleaning the escarole is genius! I usually look for the prewashed stuff at Wegman's but I won't need to do that any more.
Please know that reading this line made my day/week/year:
"Molly Stevens was braising cabbage long before braised cabbage was even a twinkle in a hipster restaurateur’s eye."
I love your newsletter. And your sticker chart.
Tangentially related to this newsletter on the whole, but I wanted to let you & other board/card gamers know about a card game we tried recently. It's called Doomlings, and it involves racing everyone else to build up the traits you'll need to survive the end of the world. It's silly and cute and very, very fun. I found it at Target.
I am starting to worry about you and chickpeas. Unrelated: Can you make a sticker chart for my marriage? xo
As a fellow Dominion player, I am wincing at the shuffling of the cards and the many houred resorting needed…unless you enjoy sorting cards for getting into a flow state as some folks (my husband) do!
Molly and chickpeas are the best!
Oooh! I will try this very soon.
I have made the Boiled Kale recipe from Orangette for almost 20 years now too! It’s shockingly good.
Tell me how to do the sticker chart please pretty please
I love the description (and another who loves the meal) that looks like it’s trying to camouflage itself! I have made the recipe from Orangette with slow cooked white beans and had not thought of using chickpeas. Sometimes one needs to be slapped on the head and asked why not? Thanks very much for posting this; escarole will go on the next grocery list.
As a chicory freak, I feel compelled to obnoxiously point out that the greens getting washed above seem to be frisée and not escarole? I love both, but I do find that escarole braises up in a much more silky way so would be worth a try for the next chickpea outing. (My phone is inserting those hoity toity frisée accents.) I love Molly and I love chickpeas and my youngest always begged for cannellini bean and kale pasta for his birthday--but only with the fancy Calabrian pepper paste. Raised that kid right.
I will now approach all goals with the threat of having to donate to Donald Trump’s campaign if I fail.
Yum! I can't wait to add this recipe to my weekly rotation.
I can taste this. Married to an Indian man, chickpeas are on my table multiple times per month and I'm not sorry about it. This Italian version is likely showing up tomorrow! Now, off to mix up some no knead bread to soak in the pot liquor. Thank you!
my escarole looks nothing like your escarole but I am excited to make this as it is something we order regularly from a local place, and now we can make it at hoooome
Yes!! I asked for more chickpeas, and you answered! Thank you for sharing this beauty of a recipe.
Chickpeas are my forever favorite food, so selfishly, I hope these chickpea posts never end :)
I've been making a version of this for over 30 years? I've never used the lemon and I can't wait to try it because I love things on the acidic side. Is it possibly a regional dish? I'm in Upstate NY and I've seen it on many Italian-American menus, here and in the NE, but I've never seen it south of NY. I have also served it over pasta. The tip for cleaning the escarole is genius! I usually look for the prewashed stuff at Wegman's but I won't need to do that any more.