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It’s slim pickings at the supermarket these days, the vegetable bins are tired, and cabbage just isn’t turning us on right now. But here’s what we found that did: a fat head of escarole and a package of pork ribeye chops. We pounded out the pork to make thin cutlets, then panfried them in good olive oil, and served them with a lemony escarole salad. Snow flakes the size of goose feathers flurried down as we ate.

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