Cooking Demo: Braised Escarole with Onions
It's a type of chicory and while bitter when raw, like in a salad, it turns a nutty flavor when cooked.
So let's braise it!
Braised Escarole with Onion (page 325)
Equipment: knife, large skillet
Time: 25 minutes
2 heads escarole, about 2 pounds in all
3 tablespoons olive oil
1 onion, finely chopped
1 plump clove garlic, minced
sea salt and freshly milled pepper
chopped parsley, to finish
NOTES ON INGREDIENTS
1. You can substitute other chicories like endive or radicchio if you can't find escarole or it doesn't look good.
2. Substitute shallot for onion.
3. I bought 2 heads, but they were barely over a pound.
4. This will wilt considerably, so go with 2 heads, even just for yourself, to get more than 1 serving out of the effort.
HOW TO USE IN A MEAL
1. As a savory side dish with steak or roasted chicken
2. Accompany risotto or a rice pilaf
3. Supplement a sweet soup, like tomato or butternut squash.
4. Serve at brunch with a bacon-y quiche
Separate the escarole leaves and wash well, taking special care to go over the base of the inner leaves with your fingers where dirt often clings. Drain and coarsely chop. Heat the oil in a wide skillet. Add the onion and cook over medium heat until limp. Add the garlic and cook until it begins to color, but don't let it brown. Add the escarole with any water clinging to the leaves, salt lightly, and cook, covered, until the greens are wilted and tender, 12 to 15 minutes. Season with pepper and toss with the parsley.
I deglazed the pan with white wine and butter, making a sauce for a side of pasta.
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