Baby Peas And Escarole Martha Stewart Recipes

BLACK-EYED PEAS WITH ESCAROLE, POTATOES, AND TURKEY SAUSAGE

Steps:

• Place the peas in a large stockpot, and pour enough water to cover by 2 inches. Soak for at least 6 hours or overnight. Drain and rinse, and return to the pot. Add the onion, broth, and water; bring to a boil, reduce the heat, and simmer until peas are tender, about 30 minutes.
• Meanwhile, place potatoes in a medium saucepan, and add cold water to cover by 1 inch. Simmer until potatoes are tender, about 25 minutes. Drain and let cool, and cut into quarters.
• In a grill pan or under a broiler, cook the sausage, turning occasionally, until nicely browned and cooked through, 12 to 15 minutes. Cut into 2-inch pieces.
• Melt butter in a large nonstick skillet over medium heat. Add garlic, and cook until golden. Add escarole; cook, stirring until tender, 8 to 10 minutes.
• Add potatoes and escarole to black-eyed peas, and cook over medium heat until mixture returns to a simmer. Divide among six shallow soup bowls, and arrange sausage links on top. Season with the salt and pepper.

ESCAROLE SALAD WITH PEAR SLICES

Steps:

• In a small bowl, whisk together mustard and red-wine vinegar. Slowly whisk in the olive oil; season with salt and pepper. Set vinaigrette aside.
• Heat the broiler. Toast the bread slices until golden brown on both sides, 2 to 3 minutes per side. Set toast aside.
• Separate the escarole leaves, and rinse well under cold running water; pat dry. Roughly chop leaves, and transfer to a large bowl.
• Cut the pear in half lengthwise; using a melon baller, remove core, seeds, and stem. Thinly slice pear halves lengthwise; add to bowl.
• Add celery pieces, and drizzle the vinaigrette over the salad. Toss gently to combine. Divide among four salad plates; serve with toast.

ESCAROLE AND BEAN SOUP

Steps:

• Heat a medium saucepan over medium heat; swirl in oil. Add garlic and red-pepper flakes and cook, stirring, 1 minute. Add escarole, toss to coat, and season with salt. Cook until escarole is just wilted, about 2 minutes.
• Add kidney beans, chickpeas, broth, and 2 cups water and bring to a simmer. Cook until heated through, about 3 minutes. Season with salt; remove garlic. Top with toasted bread and red-pepper flakes. Serve immediately, with lemon wedges.

PASTA-E-FAGIOLI PASTA

Steps:

• Cook pasta in a large pot of salted boiling water according to package instructions. Reserve 1/2 cup pasta water, then drain. Meanwhile, finely chop onion, and tear pale inner leaves of escarole to yield 4 cups (reserving the rest for another use).
• Heat oil in a large straight-sided skillet over medium-high. Add onion and garlic, season with salt and pepper, and cook, stirring, until onion is translucent, about 3 minutes. Add tomato paste; cook 1 minute. Add beans and their liquid, broth, and 1/4 cup pasta water (or a bit more, if you prefer your pasta creamier); simmer until slightly reduced, 3 to 4 minutes.
• Stir in pasta, cheese, and 3 cups escarole; season to taste. Drizzle remaining 1 cup escarole with oil; season to taste. Serve pasta topped with dressed escarole, drizzled with oil and sprinkled with more cheese.

ESCAROLE SALAD

Steps:

• Make lemon-basil oil:
• Mix 1/3 cup olive oil, a strip of lemon zest, 8 torn basil leaves and a pinch of salt; infuse 2 hours. Soak 1/2 thinly sliced red onion in water for 10 minutes to mellow the bite. When ready to serve, toss 1 head chopped escarole, the onion slices, 2 sliced celery stalks, 3/4 cup chopped green olives and a few tablespoons olive juice, 2 segmented lemons and 1/4 cup each toasted pine nuts and golden raisins in a serving bowl. Discard the zest from the infused oil, drizzle over the salad and season with salt and pepper.

LEMON CHICKEN WITH POTATOES AND ESCAROLE

Steps:

• Preheat oven to 450°F, with a rack in upper third. Place potatoes in a pot; cover with 2 inches generously salted water. Bring to a boil and cook until almost tender, 3 to 5 minutes; drain. Remove zest from lemon in long strips with a peeler, then use a sharp knife to slice strips into a fine julienne. Squeeze 3 tablespoons lemon juice into a bowl, whisk in oil and capers, and season with salt and pepper.
• Season both sides of chicken with salt and pepper; arrange in an even layer on a rimmed baking sheet with onion and potatoes. Pour caper mixture over everything; toss to coat. Roast until chicken is golden brown and cooked through, 45 to 50 minutes; transfer to a plate.
• Switch oven to broil and cook vegetables, stirring once, until juices have reduced slightly and vegetables are charred in places, about 5 minutes. Stir in julienned lemon zest and escarole; broil another 30 seconds. Serve with chicken and mustard.

BABY PEAS AND ESCAROLE - MARTHA STEWART

Steps:

• Cook peas in boiling water until just tender, 4 to 5 minutes.
• Drain well.
• Melt butter in small skillet and soften escarole over low heat, 1 to 2 minutes.
• Sprinkle with sweetener and season to taste.
• Add the peas and toss gently.
• Serve with additional butter to taste.