Prep Time: 20 min
Yield: 4 portions
Ingredients
2 heads Escarole, chard etc- fresh
3 oz. Olive oil
3 Tbsp. Spanish Onion, peeled and chopped fine
3 cloves Garlic, peeled and sliced
1 ea Chili pepper, sliced thinly (optional)
1/2 tsp Kosher Salt
t.t. Black pepper
1/4 Cup. Chicken broth (optional)
tt. Red pepper flakes
Rinse the greens in cool water, tearing or cutting the leaves off at the core area. Place the leaves in a colander to get rid of some of the excess water. I like to chop up the stems and separate them from the more delicate torn, chiffonade cut leaves. I cook them both but cook the denser stems first and add the leaves after 2-3 minutes so they are finished cooking at the same time.
this is raw, Greek escarole from my garden. It's very bitter and very delicious!
Optional: Blanch the escarole by simply placing it into a pot of boiling, salted water. The water should have enough salt so it has a 'sea water' saltiness to the taste. Boil until tender, only about 2 minutes. Strain
Heat a saute pan, add the olive oil (bacon optional) garlic, onions and hot peppers (optional) to heat and soften the vegetables. If cooking bacon, crisp that before adding the garlic.
Add the blanched or raw escarole, heat until tender (about 4 minutes) stirring with a wooden spoon, add salt & pepper and then the chicken broth or a splash of water. Heat for an additional minute and taste, adjust seasoning and serve.
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