Sick of turkey? Try this!

As promised last week, a recipe from Jon & Vinny's book. This, along with their very tasty eggplant recipe, is available on NPR.










Garlic-Braised Brothy Escarole
Serves 6

1 tablespoon olive oil
6 garlic cloves, thinly sliced
2 large or 3 medium heads of escarole, leaves separated, washed, and sliced cross-wise into 1-inch-wide strips
3 tablespoons unsalted butter
1 1/2 teaspoons kosher salt*

Vinny: Escarole is an underused leafy green. It's sturdy enough to braise, and mild enough to please lots of people who don't get into more bitter braised greens. For a meal-in-one dish, add some cooked pasta and white beans.

Jon: My favorite way to eat this is in a bowl with a nice steak on the side. Be sure to dip pieces of the steak in the sauce to soak up all that garlicky goodness.

Heat the olive oil in a Dutch oven over medium-high heat. Add the garlic and cook until fragrant, stirring, about 1 minute. Stir in the escarole and cook until slightly wilted, about 1 minute.

Add 1 1/2 cups water*, bring to a simmer, and cook until the escarole is tender, 7 to 9 minutes. Add the butter and salt and, once the butter has melted, serve.

*You can replace the water with chicken broth, if you'd like. And I'd start with 1 teaspoon Kosher salt, and add more to taste. And that's KOSHER salt, people. You'll be sorry if you use that much iodized table salt.

Now all y'all, go buy this book.

Need more cookbooks? Of course you do! The New York Times has some nice suggestions. They like Jon & Vinny's book, too.