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
ESCAROLE WITH PINE NUTS
Think beyond the salad bowl: Cooking escarole tempers its slight bitterness; pine nuts are a mellow complement.
Time 30m
Yield Makes 4 to 6 servings
Number Of Ingredients 5
Steps:
- Wash escarole well in a sinkful of cold water, agitating it, then lift out and drain in a colander. Cook escarole in a 5- to 6-quart heavy pot of boiling salted water, uncovered, stirring occasionally, until tender, 5 to 10 minutes, then drain well in colander.
- Dry pot, then add oil and heat over moderate heat until hot but not smoking. Add pine nuts to hot oil and cook, stirring, until pale golden, about 1 minute. Add garlic and red-pepper flakes and cook, stirring, until garlic and pine nuts are golden, 1 to 2 minutes.
- Add escarole, stirring to coat with oil, then increase heat to moderately high and cook, stirring occasionally, until most of liquid is evaporated, 3 to 5 minutes. Season escarole with salt and pepper.
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.
ESCAROLE WITH OLIVES, RAISINS, AND PINE NUTS
Categories Olive Side Sauté Vegetarian Quick & Easy Raisin Pine Nut Vegan Escarole Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a large skillet sauté the garlic in the oil over moderately high heat, stirring, until it is golden and discard it. To the skillet add the escarole, the olives, the raisins, and salt and pepper to taste and sauté the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the pine nuts, and boil the mixture for 1 minute, or until the liquid is evaporated.
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
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.
People also searched
More about "braised escarole with currants and pine nuts recipes"
BRAISED ESCAROLE RECIPE | VALERIE BERTINELLI | FOOD NETWORK
From foodnetwork.com
Steps 2
ITALIAN SAUTéED ESCAROLE RECIPE - COOKING WITH MAMMA C
From cookingwithmammac.com
TWO RECIPES FOR ENDIVE FROM RACHEL RODDY | FOOD | THE GUARDIAN
From theguardian.com
ESCAROLE (OR ENDIVE) WITH RAISINS AND PINE NUTS - PINA BRESCIANI
From pinabresciani.com
BRAISED ESCAROLE WITH CURRANTS AND PINE NUTS RECIPES
From tfrecipes.com
SCAROLA ALLA NAPOLETANA [SAUTEED ESCAROLE WITH OLIVES, RAISINS, …
From sugarlovespices.com
BRAISED ESCAROLE WITH CURRANTS RECIPES
From tfrecipes.com
BRAISED ESCAROLE WITH CURRANTS FOOD - HOME AND RECIPE
From homeandrecipe.com
BRAISED ESCAROLE GARLIC - EAT WELL ENJOY LIFE
From eatwellenjoylife.com
BRAISED ESCAROLE WITH CURRANTS AND PINE NUTS - RECIPEBRIDGE
From recipebridge.com
ESCAROLE WITH CURRANTS, PINE NUTS, AND GARLIC - FOOD52
From food52.com
BRAISED ESCAROLE WITH PINE NUTS AND CURRANTS
From colavitarecipes.com
SAUTéED ESCAROLE WITH RAISINS AND PINE NUTS - CHRISTINA COOKS
From christinacooks.com
BRAISED ESCAROLE WITH CURRANTS | WIZARDRECIPES
From wizardrecipes.com
THE BEST BEEF BRACIOLE - SIP AND FEAST
From sipandfeast.com
BRAISED ESCAROLE WITH CURRANTS AND PINE NUTS - RECIPEBRIDGE
From recipebridge.com
BRAISED ESCAROLE WITH CURRANTS AND PINE NUTS RECIPE
From bonappetit.com
You'll also love