Stewed Vegetables with Over-Easys
Photo: Kerri Conan
PUBLISHED January 2, 2024
The beauty of cooking vegetables in tomato sauce is that you control how “stewed” they are. And if you’re like me, that changes every time you make them—though generally I say the softer the better. For this recipe I’m going with escarole.
Other choices to cook the exact same way: eggplant, fennel or celery, green beans, cabbage, or other greens like kale or collards.
Resist the urge to serve this in a bowl, even a shallow one. You want the sauce that forms to have room to spread. And also, it gives you an excuse for a rip of good bread to clean the plate.
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