Part 42 (2/2)

1 head escarole

1 tablespoon olive oil

6 cloves garlic, chopped

teaspoon red pepper flakes

cup capers with some brine

Salt

1 cup cooked small white beans (navy or great northern are a-ok)

Lemon wedges for serving

PREHEAT A large pan over medium heat. Saute the garlic in the olive oil for about 3 minutes, until just starting to brown. Add the red pepper flakes and cook just long enough to soften (a few seconds). Add the escarole and salt to taste, and use tongs to toss until it begins to wilt and release moisture. Add the capers and beans, and cook just until heated through, about 3 more minutes. Serve with lemon wedges.

CORNMEAL-MASALA ROASTED BRUSSELS SPROUTS.

SERVES 4-6.

TIME: 50 MINUTES.

The secret behind absolutely mouthwatering Brussels sprouts is out: roasting is the only way to go. Now if ”mouthwatering” and that certain vegetable don't necessarily go together in your head, then this is the technique to master. In this recipe, roasted sprouts get a huge flavor boost by dressing them up in an Indian-spiced crumbly cornmeal-chickpea flour coating. Rich and filling, these can make a meal served with Spiced Yogurt Sauce (page 212), but they also sing alongside a chickpea curry and basmati rice.

8 tablespoons peanut oil

1-1 pounds Brussels sprouts

cup cornmeal

3 tablespoons chickpea flour

1 teaspoon salt

1 teaspoon garam masala

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