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
BRAISED BRACIOLE
Provided by Tyler Florence
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Prepare the bread stuffing by soaking the bread in milk for 5 minutes. Squeeze out the excess milk with your hands then put the bread in a clean mixing bowl. Add parsley, cheese, garlic, copacola, pine nuts, and raisins. Season lightly with salt and pepper. Drizzle with olive oil to moisten and mix thoroughly.
- Set the veal on a piece of plastic wrap. Make a deep slice along the veal breast and fan open like a book. Lay another piece of plastic wrap on top. Using the smooth side of a mallet, gently flatten the veal until it's about 1/2-inch thick; take care not to tear. Discard the top sheet of plastic wrap; rub the surface with olive oil and season with salt and pepper. Spread the stuffing evenly over the meat, leaving a 1-inch border all around. Place the eggs lengthwise down the center of the meat and roll up like a jellyroll log, using the plastic wrap as support. Tie the roll with kitchen string to secure.
- Heat olive oil over medium heat in a Dutch oven or roasting pan. Brown the stuffed veal roast well on all sides. Cover with foil and bake in a preheated 375 degree F oven for 1 hour.
- Alternatively, deglaze with red wine, then pour tomato sauce on top to cover the braciole. Cover the pan and gently simmer for about 1 hour until tender.
- To serve, remove the strings from the veal bundle and cut into 1-inch slices. Arrange on a serving platter, with or without sauce.
BRAISED ESCAROLE WITH CURRANTS AND PINE NUTS
Categories Leafy Green Nut Side Braise Sauté Low Carb Pine Nut Winter Escarole Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Combine currants and water in small bowl. Let stand 30 minutes. Drain. Transfer currants to medium bowl.
- Cook escarole in batches in large pot of boiling water just until wilted, about 2 minutes. Drain; cool under cold running water. Drain again; squeeze to remove excess water. Combine with currants.
- Heat oil in large skillet over medium-high heat. Add garlic; sauté just until beginning to color, about 2 minutes. Add escarole mixture and pine nuts. Sprinkle with salt and pepper. Sauté until escarole is heated through, about 5 minutes. Season with salt and pepper.
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.
WILTED ESCAROLE WITH PINE NUTS AND RAISINS
Steps:
- Coat a large saute pan with olive oil and toss in the garlic and crushed red pepper. Bring the pan to a medium-high heat. When the garlic is golden and very aromatic, remove it from the pan and ditch it.
- Add the pine nuts, raisins, vinegar and 2 tablespoons water to the pan. Bring the liquid to a boil, lower the heat and toss in the escarole. Toss the escarole to coat with the oil and vinegar mixture and season with salt. Remove the pan from the heat and cover for 1 minute.
- Remove the lid from the pan, toss again and taste. Adjust the seasonings, if needed.
ESCAROLE WITH PINE NUTS
Provided by Ellie Krieger
Categories side-dish
Time 29m
Yield 4 servings, serving size 3/4 cup
Number Of Ingredients 9
Steps:
- Heat the oil in a large saute pan over medium heat. Add the shallots and cook, stirring, until shallots are soft, about 2 minutes. Add the garlic and cook for 1 minute more. Add the escarole and cook, stirring, until it has wilted, about 5 minutes. Add the chicken broth, and chili flakes. Bring simmer and cook over a medium heat, stirring occasionally, another 3 minutes. Add the vinegar and cook for 2 minutes more. Season with salt and pepper. Stir in pine nuts just before serving.
- Excellent source of: Vitamin A, Folate, Vitamin K, Manganese
- Good source of: Fiber, Vitamin C, Pantothenic Acid, Copper, Magnesium, Phosphorus, Potassium, Zinc
Nutrition Facts : Calories 130, Fat 10 grams, SaturatedFat 1 grams, Sodium 40 milligrams, Carbohydrate 9 grams, Fiber 4 grams, Protein 4 grams
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
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 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.
More about "braised escarole with currants and pine nuts recipes"
ESCAROLE WITH CURRANTS, PINE NUTS, AND GARLIC RECIPE ON FOOD52
From food52.com
Servings 2-3Published Feb 4, 2015Category Side
ITALIAN SAUTéED ESCAROLE RECIPE
From cookingwithmammac.com
TWO RECIPES FOR ENDIVE FROM RACHEL RODDY | FOOD | THE GUARDIAN
From theguardian.com
BRAISED ESCAROLE WITH CURRANTS AND PINE NUTS | RECIPE | RECIPES ...
From pinterest.com
BRAISED ESCAROLE WITH CURRANTS AND PINE NUTS RECIPE
From friendseat.com
BRAISED ESCAROLE WITH CURRANTS AND PINE NUTS | RECIPE | HONEY ...
From pinterest.com
BRAISED ESCAROLE WITH OLIVES, PINE NUTS AND CURRANTS (SCAROLA IN ...
From eatyourbooks.com
BRAISED ESCAROLE WITH CURRANTS AND PINE NUTS RECIPE
From recipegoulash.cc
BRAISED ESCAROLE WITH CURRANTS | EPICURIOUS
From epicurious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love