Grill

Escarole was a traditional summer green in my mamma's garden and kitchen, and is commonly found in Italian cuisine. Its bitterness makes it less popular in the U.S., but grilling it adds a sweet char and makes a perfect bed for this luxurious Smoked Cherry Sauce (which you'll be licking out of the pan). Start the fire about 45 minutes before you begin to cook - you will want the wood or coals to burn steadily at medium heat (i.e. without flames licking the food on high). Arrange the logs to create a flat surface to land a grill grate, and have a thick towel (or fireproof mitts) and coasters ready to handle your cast iron skillet.

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