Best Braised Escarole With Olives And Raisins Recipes

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.

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.

ESCAROLE WITH OLIVES, RAISINS, AND PINE NUTS

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 WITH PANCETTA

Steps:

• Cook 8 ounces chopped pancetta in a large pot over medium-high heat with 1 tablespoon olive oil until crisp, 6 to 8 minutes. Transfer to a bowl. Add 1 sliced onion and 3 sliced garlic cloves to the pot and cook, stirring, until browned, 8 to 10 minutes; add to the pancetta. Increase the heat to high; add 3 heads chopped escarole, press down and cook, undisturbed, 4 minutes. Toss, season with salt and pepper and continue to cook, stirring, until wilted, 5 minutes. Reduce the heat to medium high; stir in 3/4 cup white wine, then the pancetta mixture. Cook until reduced by half, 4 minutes, then cover and cook until the escarole is tender, 6 minutes. Season with salt and pepper.