Braised escarole with mustard from Flavorwalla: Big Flavor. Bold Spices. A New Way to Cook the Foods You Love. (page 132) by Floyd Cardoz

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • Totallywired on October 26, 2018

    Bitter, hot, sharp mustard-y side. I liked it and would pair it as a sauerkraut alternative with good and fatty sausages, but too pungent straight up. Has that unpleasant bitter taste of uncooked mustard seed. Decent with lean pork tenderloin - I’d reduce mustard seed, add fat (cream would work) with most sides, or if serving straight up, look to Toulouse sausages or pork belly or ham hocks.

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