Mr Libido Incognito wrote:
> Never having, even seen escarole AFAIK...I was wondering if I could
> substitute for it with fresh spinach leaves in the recipe below?
>
>
>
>
> ESCAROLE, BEAN AND SAUSAGE SOUP
>
> Here's a hearty main-course soup perfect for a simple winter dinner. The
> chopped escarole fills a large bowl but wilts considerably when cooked.
>
> 2 tablespoons olive oil
> 3/4 pound kielbasa sausage, diced
> 4 large garlic cloves, chopped
> 1 large head escarole, coarsely chopped
> 3 14 1/2-ounce cans low-salt chicken broth
> 1 15-ounce can cannellini (white kidney beans)
> Grated Parmesan cheese
>
> Heat oil in heavy large Dutch oven over medium-high heat. Add sausage and
> garlic and sauté until sausage is lightly browned, about 8 minutes. Add
> escarole and toss until wilted, about 5 minutes. Add broth and cannellini
> with their juices. Simmer until flavors blend and soup thickens slightly,
> about 20 minutes. Season to taste with salt and pepper. Ladle soup into
> bowls. Serve with Parmesan cheese.
>
> Serves 6.

I make a similiar soup using swiss chard, it works very well. I am sure
spinach would do also. Jan
>
> Bon Appétit
> March 1996
> Dawn Murray: Allenwood, New Jersey
>
> --
>
>
> Curiosity killed the cat, but for a while I was a suspect
>
> -Alan