This week’s CSA share included a huge head of escarole. So this is the real deal, not the pre-season do-something-different-with-lettuce experiment (that worked out better than expected).

Fantastic! I love escarole. Thanks for growing it, Patti.  (Escarole and Bean soup recipe here.)

If the first day of summer means means no more soup for a season, you can make these little appetizers.

Cook the beans and the escarole as usual and purée each separately. Spread in layers on toasted baguette slices. Tastes like the soup, with the crusty bread included!