BRAISED ESCAROLE WITH CURRANTS
Escarole, a mild-flavored endive,is braised in a mixture of sherry, garlic,almonds, and chicken stock; sweet currantsare added during the last few minutes ofcooking.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 10
Steps:
- Heat oil in a large, high-sided skillet over medium-low heat. Add pepper flakes; stir until fragrant, about 1 minute. Add garlic and almonds; cook until light golden, about 3 minutes. Add anchovies, if using; stir until mashed and well combined with the oil mixture. Add sherry; cook until most of liquid has evaporated. Add stock and sugar; stir until sugar has dissolved.
- Add escarole in batches, tossing and adding more as it wilts until all has been added to the pan. Cover; cook over low heat, stirring occasionally, until wilted.
- Add currants; cook until escarole is tender, about 10 minutes more. Serve.
Nutrition Facts : Calories 112 g, Fat 5 g, Fiber 6 g, Protein 4 g, Sodium 175 g
BRAISED ESCAROLE
Steps:
- Cut away and discard the white core of the escarole. Cut away and discard any tough stems. Cut the leaves crosswise in half. Drop the leaves in boiling water seasoned with a little salt. Let simmer 5 minutes. Drain well and press to extract moisture. Coarsely chop the greens.
- Heat the oil in a heavy skillet and add the garlic. Cook briefly and add the escarole, salt and pepper. Add the pepper flakes. Cook, stirring, about 4 minutes.
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 10 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 1 gram, Sodium 58 milligrams, Sugar 0 grams
SAUTEED ESCAROLE WITH CURRANTS AND CAPERS
This recipe can be prepared in 45 minutes or less.
Yield Serves 4 as a side dish
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In a shallow baking pan toast nuts in middle of oven until golden, about 5 minutes. Cut escarole into 1-inch pieces and chop garlic.
- In a 12-inch nonstick skillet sauté garlic in oil over moderately high heat, stirring, until fragrant, about 1 minute. Add escarole in 3 batches, tossing each batch with tongs until wilted before adding next. Stir in currants, capers, and salt and pepper to taste and cook, covered, over moderately low heat until escarole is tender, about 3 minutes. Remove lid and cook over moderately high heat until most liquid is evaporated, about 2 minutes more. Stir in nuts.
BRAISED ESCAROLE WITH TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 3 sliced garlic cloves in olive oil in a large pot over medium-high heat until golden. Add 1 large head chopped escarole in batches, season with salt and red pepper flakes and cook until just wilted, 3 minutes. Add one 14-ounce can diced tomatoes; cook until the liquid is reduced, 7 minutes. Stir in 2 teaspoons chopped oregano; season with salt. Drizzle with olive oil and top with grated parmesan.
BRAISED ESCAROLE WITH OLIVES AND RAISINS
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat a large straight-sided skillet over medium heat until hot. Add the oil, shallots, garlic and pepper flakes, if using, then season with 1/4 teaspoon salt. Stir with a wooden spoon until the shallots are soft and fragrant, about 3 minutes. Add the olives and raisins and stir to combine. Add the chopped escarole and season with the remaining 3/4 teaspoon salt. Stir to combine and coat the escarole in the flavors. Cover with the lid and allow to steam for 5 minutes. Remove the lid and increase the heat to medium-high. Cook, stirring often, until the liquid has evaporated and the greens are tender, another 3 minutes.
BRAISED ESCAROLE WITH CURRANTS
Steps:
- Heat the oil in a large, high-sided skillet over medium-low heat. Add the red pepper flakes; stir until fragrant, about 1 minute. Add the garlic and almonds; cook until light golden, about 3 minutes. Add the anchovies; stir until mashed and well combined with oil mixture. Add the sherry; cook until most of the liquid has evaporated. Add the stock and sugar; stir until the sugar has dissolved.
- Add the escarole in batches, tossing and adding more as it wilts until all has been added to the pan. Cover; cook over low heat, stirring occasionally, until wilted.
- Add the currants, and cook until the escarole is tender, about 10 minutes more. Serve.
- FIT TO EAT RECIPE
- (Per serving)
- Calories: 112
- Fat: 5g
- Cholesterol: 0mg
- Carbohydrate: 11g
- Sodium: 175mg
- Protein: 4g
- Fiber: 6g
BRAISED ESCAROLE WITH GARLIC AND LEMON
Steps:
- Break off the leaves of the escarole and wash them individually, taking care to remove any soil at the base of the stems. Shake the leaves dry, stack them up, and slice the escarole crosswise into ribbons about 1 1/2-inches wide.
- Place a large deep skillet over medium heat and add the olive oil and butter. Toss in the garlic, red pepper flakes, bay leaves, and lemon slices; cook and stir for a couple of minutes, tossing to combine. Nestle the escarole into the pan and saute until it begins to wilt and shrink down, about 2 minutes. Sprinkle the escarole with a pinch of sugar and season with salt and pepper. Pour in the water and cover the pan. Simmer for 20 minutes until the escarole is tender.
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