At the end of the day of no improvements in my mothering skills, no improvement in my communication skills and just barely holding my own in remembering to remember everything that I keep forgetting, I cook.
Even when the world has become particularly challenging and the walls appear to be cracking, I cook.
Fill the sink with cold water and cut the stalk end off from a head of escarole to release the leaves into their bath. Submerge them, lift them from the water into a colander, empty out the sink, and fill it again. Repeat the washing and then let the leaves drain well. Heat up a heavy saute pan with olive oil and add five smashed and minced cloves of garlic. Don’t leave them alone, or they will burn. As soon as they start to go golden, add a sprig or two of parsley, uncut, and turn off the flame. Spoon out about a tablespoon of the olive oil and reserve. Roughly cut the escarole, before adding it to the pan. Set the flame back to medium high. Season the leaves with salt, and continue turning them with tongs, until completely wilted. Taste for salt and freshly ground black pepper. Remove to the colander to drain of the cooking liquid. Rinse out the pan with plain water, and heat it up dry. When warm, add a handful of pine nuts. Toast until just about golden. Turn out immediately onto a plate. Open a can of cannellini and drain/rinse well. Pour them into a bowl and toss with the reserved olive oil. Smash a half of one clove of raw garlic; mince well, and add to the beans. Give them a good squeeze of fresh lemon juice, a little kosher salt, and a grind of black pepper. Dice a few ounces of your best parmesan and add to the beans along with the pine nuts and about a tablespoon of finely chopped fresh parsley. If you have a beautiful balsamic, give the beans a tiny spill of that as well. If it is not so beautiful, reduce it in the pan for a few seconds to nearly a syrup, and then pour it over the beans (start with about a teaspoon and add a bit more to taste.) Drizzle the greens now with a few more tablespoons of olive oil and toss with the beans. Taste. This is best left to marinate for at least a few hours (out of the fridge) or more (in the fridge). It’s gorgeous with roast chicken and roast potatoes, followed by sleep.