Welcome to the Chic-Peas Kitchen!
We're two best friends, Kelly and Suanne, who love to cook! We have a passion for fresh food, complex flavors, and saving time. We'll share with you what's for dinner (really!) as well as how we made it and how we can make it better.
Jump in and learn with us!
I picked up escarole from my grocery, largely because it was the only leafy green that was on sale. I had seen it on menus and in things before, but had never cooked with it personally.
I borrowed the recipe from "
Ezra Pound Cake" which I found through Foodgawker. It combines the leafy and slightly bitter escarole with raisins and caramelized onions. I replaced the raisins with dried cranberries.
I'd definitely make this again. The chickpeas and cranberries really complemented the greens well and made it a hearty dish.
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