Another of the symbolic foods that are a necessary part of many Passover tables is bitter herbs to represent the bitterness of the enslaved Hebrews in ancient Egypt. Horesradish is often used for this element. I think our Greek-Jewish mother used horseradish for expedience and convenience. Other foodstuffs, however, are used for this bitter element in non-Ashkenazi homes. I have adopted escarole, a leafy green in the chicory family that has a bitter taste. During the seder, some of the leafs are used and a little bit goes a long way.

Escarole is an excellent ingredient to a tossed salad or many other dishes that use greens. Instead, last week I chose a recipe that I’d harvested a while ago from the web for pasta with sardines, breadcrumbs, and greens. The family enjoyed this dish for dinner last week and I was able to use the remaining head of escarole.  

Pasta with sardines,* breadcrumbs, and capers (and escarole). This recipe calls for ½ cup of breadcrumbs that are gently toasted in a large skillet and removed. The escarole is blanched; then one pound of pasta is prepared as per instructions in the kale water. Next, one can of chopped anchovies, one sliced onion, 5 sliced of garlic cloves are sauteed in the skillet for about five minutes. Two cans of sardines are broken up and are added to this mix along with 2 tablespoons of capers, the zest of one lemon, and 1 tablespoon of paprika, smoked or sweet. After about another five minutes, add the cooked drained pasta, blanched escarole, toasted breadcrumbs, and ½ cup of chopped parsley along with about ¼ cup of the pasta water. Toss well to mix all the ingredients. We enjoyed this meal with a tossed salad on the side.

Of course, we still have a one leftover sheet of matsah hanging around after the annual week of Passover. I might enjoy it with butter and sliced hardboiled egg (another remainder from our seder).

*I had no sardines in the pantry and used drained tuna in its place