Braised Escarole With Currants Recipes

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BRAISED ESCAROLE WITH CURRANTS



Braised Escarole with Currants image

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

1 tablespoon extra-virgin olive oil
1/2 teaspoon crushed red-pepper flakes
4 garlic cloves, thinly sliced
1 ounce (about 1/3 cup) slivered almonds
4 anchovy fillets, rinsed (optional)
1/4 cup dry sherry
1/2 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 tablespoon dark-brown sugar
2 bunches (about 2 1/2 pounds) escarole, cleaned, drained, and torn into 2-inch pieces
1/4 cup currants

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



Braised Escarole image

Provided by Pierre Franey

Categories     side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 head escarole, about 1 1/2 pounds
Salt to taste if desired
3 tablespoons olive oil
2 teaspoons finely minced garlic
Freshly ground pepper to taste
1/4 teaspoon dried hot red pepper flakes

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



Sauteed Escarole with Currants and Capers image

This recipe can be prepared in 45 minutes or less.

Yield Serves 4 as a side dish

Number Of Ingredients 6

1 tablespoon pine nuts
2 heads escarole (about 2 pounds total)
4 garlic cloves
2 tablespoons olive oil
2 tablespoons dried currants
1 tablespoon chopped drained capers

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



Braised Escarole with Tomatoes image

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



Braised Escarole with Olives and Raisins image

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

3 tablespoons olive oil
2 shallots, chopped
1 garlic clove, smashed and peeled
1/4 teaspoon red pepper flakes, optional
1 teaspoon kosher salt
1/2 cup pitted green olives, roughly chopped
1/4 cup golden raisins
2 large heads escarole (about 1 1/2 pounds), roughly chopped into 2-inch pieces

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



Braised Escarole with Currants image

Categories     Low Sodium     Currant     Escarole

Yield serves 6

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, thinly sliced
1 ounce slivered almonds (about 1/3 cup)
4 anchovy fillets, rinsed (optional)
1/4 cup dry sherry
1/2 cup homemade or low-sodium store-bought chicken stock, skimmed of fat
1 tablespoon dark-brown sugar
2 bunches (2 1/2 pounds) escarole, cleaned, drained, and torn into 2-inch pieces
1/4 cup 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



Braised Escarole with Garlic and Lemon image

Provided by Tyler Florence

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

1 head escarole, about 1 pound
1/4 cup extra-virgin olive oil
1 tablespoon unsalted butter
4 garlic cloves, sliced
1/2 teaspoon red pepper flakes
2 bay leaves
1/2 lemon, cut in thin slices
2 cups water or chicken broth
Pinch sugar
Kosher salt and freshly ground black pepper

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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