Escarole Siciliano Recipes

BRAISED CHICKEN WITH ESCAROLE AND SICILIAN OLIVES

Braised Chicken With Escarole And Sicilian Olives image

Provided by Kay Rentschler

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

8 chicken thighs with bone
Fine sea salt
Freshly ground black pepper
2 tablespoons extra virgin olive oil
8 large garlic cloves, sliced (1/4 cup)
2 large shallots, sliced (1/2 cup)
1 1/2 tablespoons fresh minced thyme
1 1/2 tablespoons fresh minced rosemary
3 tablespoons white wine
1/2 cup chicken broth
1/2 cup jumbo pitted Sicilian olives, quartered
1 large or 2 small heads escarole, separated into individual leaves
Juice of 1/2 lemon
4 tablespoons cold butter, cut into pieces

Steps:

Trim chicken thighs of excess fat, and dry well on paper towels. Heat 10-inch nonstick skillet over medium heat for 5 minutes. Place chicken in skillet, skin-side down, and sear until skin is well-browned, about 5 minutes. Turn thighs with tongs, sprinkle with salt and pepper, and sear until second side is golden, about 3 minutes more.
Pour off fat. Reduce heat to low, add olive oil, and half of the sliced garlic, shallots and the herbs, and sauté until soft and fragrant, about 40 seconds. Add wine and chicken broth, cover, and simmer 7 minutes. Turn chicken, and simmer until meat pulls easily from bone, about 7 minutes more.
Transfer chicken from skillet to plate. Add remaining garlic, shallots and herbs, olives, escarole and lemon juice to skillet. Sprinkle with salt and pepper, increase heat to medium-high, and cover. Steam escarole until it wilts, about 5 minutes.
Return chicken to skillet on top of escarole. Add butter, increase heat to high, and simmer until butter melts and sauce has emulsified slightly. (If sauce appears thin, transfer escarole and chicken to warm platter, then boil sauce until it has reached a pleasing consistency.) Taste to correct seasoning. Serve immediately.

Nutrition Facts : @context http, Calories 600, UnsaturatedFat 28 grams, Carbohydrate 9 grams, Fat 47 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 15 grams, Sodium 671 milligrams, Sugar 2 grams, TransFat 0 grams

ESCAROLE SICILIANO

Escarole Siciliano image

This lemony salad is served hot from the wok. Escarole is a bitter green, but can be less so when grown shielded from the sun. In general, lighter green leaves indicate a milder flavor. Thinly sliced tomatoes are a great accompaniment. This recipe can be doubled. For a larger party, cook in batches.

Provided by Charlie

Categories Salad Green Salad Recipes

Time 15m

Yield 3

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
2 medium heads escarole - rinsed, dried and chopped
½ cup lemon juice
2 tablespoons capers
1 pinch salt
10 kalamata olives
ground black pepper to taste

Steps:

Heat oil in a wok over high heat. Add escarole; cook and stir until greens begin to wilt. Stir in lemon juice. Add capers, salt, and olives; cook and stir for another 15 seconds. Season with black pepper to taste. Serve immediately.

Nutrition Facts : Calories 224.1 calories, Carbohydrate 16.4 g, Fat 17.5 g, Fiber 11 g, Protein 4.8 g, SaturatedFat 2.4 g, Sodium 449.6 mg, Sugar 1.9 g

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