The Greens Challenge

Chicken with Apples, Potatoes & Escarole

escarole-knifeCourtesy of  Capay Valley Farm Shop

3/4 lb potatoes, cut in to 1 inch cubes
4 boneless chicken breasts with skin (I also use pork chops in this recipe)
Salt and pepper to taste
3 tablespoons extra virgin olive oil (EVOO)
5  tablespoons unsalted butter
2 apples, cored and cut into 12 slices each apple
1 clove garlic
1 head escarole,, trimmed
1/2 cup dry white wine

Sautéed Escarole

Courtesy of Capay Valley Farm Shop

1 head of escarole, trimmed and chopped
2 tablespoons olive oil
2 cloves of garlic, diced
Salt and pepper to taste


  • Heat the oil in a skillet over medium heat.
  • Add garlic and cook about 2 minutes.
  • Add escarole and salt and cook, stirring frequently until wilted and just tender-- about 7 - 10 minutes.


Beans & Greens!

Adapted from The Savory Way

2 cans white beans (15 oz)—either cannellini beans or small white navy beans
1 bunch greens of choice (kale, spinach, escarole, komatsuna, etc.),  approx 4–6 cups, chopped
1 tablespoon extra virgin olive oil, plus more to drizzle
1/4 teaspoon red pepper flakes
2 large cloves minced garlic, and/or 1/2 cup yellow onion, chopped
1 cup cherry or grape tomatoes, halved or quartered (more if you prefer)
Salt and freshly ground pepper
Freshly grated Parmigiano-Reggiano

Escarole with Olives, Raisins, and Pine Nuts