Boistfort Valley Farm
Community Supported Recipe Box

Baked Escarole


  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1 cup heavy cream
  • 1 head escarole
  • 2 ounces (at least) gorgonzola
  • bread crumbs
  • salt & pepper to taste


dish: side
season: summer

Melt the butter in a sauce pan over low heat and stir in flour until a thick paste forms. Slowly add the milk to the flour stirring constantly to make a simple white sauce. Simmer while you cut escarole in half, rinse, and steam in a double boiler until wilted, about 5 min. Arrange escarole, cut side up, in a shallow baking dish, and cover with white sauce. Break the cheese into small pieces and sprinkle over sauce, top with bread crumbs, then bake in a preheated oven at 400° for about ten minutes or until lightly browned.