Braised Escarole With Tomatoes Recipes

BRAISED ESCAROLE WITH TOMATOES

Steps:

• Cook 3 sliced garlic cloves in olive oil in a large pot over medium-high heat until golden. Add 1 large head chopped escarole in batches, season with salt and red pepper flakes and cook until just wilted, 3 minutes. Add one 14-ounce can diced tomatoes; cook until the liquid is reduced, 7 minutes. Stir in 2 teaspoons chopped oregano; season with salt. Drizzle with olive oil and top with grated parmesan.

BRAISED ESCAROLE WITH OLIVES AND RAISINS

Steps:

• Heat a large straight-sided skillet over medium heat until hot. Add the oil, shallots, garlic and pepper flakes, if using, then season with 1/4 teaspoon salt. Stir with a wooden spoon until the shallots are soft and fragrant, about 3 minutes. Add the olives and raisins and stir to combine. Add the chopped escarole and season with the remaining 3/4 teaspoon salt. Stir to combine and coat the escarole in the flavors. Cover with the lid and allow to steam for 5 minutes. Remove the lid and increase the heat to medium-high. Cook, stirring often, until the liquid has evaporated and the greens are tender, another 3 minutes.

BRAISED CHICKEN WITH ESCAROLE AND SICILIAN OLIVES

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.

BRAISED ESCAROLE & CANNELLINI BEANS RECIPE - (5/5)

Steps:

• Heat oil in a large pan over medium heat. Sauté onions, garlic and carrots together until onions become translucent, 3 minutes. Add beans, bay leaf, red pepper, cheese and stock. Bring to a simmer and stir in escarole. Cook, covered, until gravy thickens and flavors meld, about 15 minutes more. Season with salt and pepper to taste. To serve, divide escarole and beans evenly among 4 serving bowls. Garnish with freshly grated cheese, drizzle with olive oil and serve with warm, olive-oil-rubbed toast.

ESCAROLE WITH OLIVES AND TOMATO

Steps:

• In a large skillet, heat oil over medium-high. Add garlic, olives, and tomatoes; cook until tomatoes are soft, about 2 minutes; transfer to a plate. Add escarole to skillet and cook, stirring occasionally, until escarole is wilted, about 3 minutes. Season with salt and pepper, return olive mixture to skillet, and stir in vinegar to taste. Serve immediately.

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.

ESCAROLE SICILIANO

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.

ESCAROLE AND BEANS

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
• In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

BRAISED BEEF ROLLS

Steps:

• Pour the milk over the bread cubes in a bowl, and let soak while you slice the beef.
• Slice the beef into 2-to-3-ounce slices (ideally, you want twelve pieces). Pound the slices all over with a mallet to about 1/4 to 1/8 inch thick. If slices tear, don't worry-you can patch as necessary, by overlapping the torn pieces of meat.
• For the filling: Squeeze the excess milk from the bread, and put the bread in a large bowl. Add the parsley, eggs, pine nuts, 1 tablespoon olive oil, and 1 teaspoon salt to the bread bowl. Season with pepper.
• Lay the pounded beef slices out flat on your work surface, and season with salt. Evenly divide the filling among the slices, approximately 2 to 3 tablespoons for each slice, then spread to within 1 inch of the edge on all slices. Put a piece of provola cheese lengthwise in the middle of each slice. Roll the slices lengthwise, and pin the rolls closed with toothpicks by pinching the meat.
• Heat the remaining oil in a large Dutch oven over medium heat. Season the braciole with salt, and add to the pot to brown on all sides, about 2 to 3 minutes on each side, in batches if necessary. Remove the browned braciole to a plate, and toss the onion into the pot. Cook until the onion is softened, about 4 to 5 minutes, then add the garlic. Cook a minute or two, until the garlic is sizzling, then pour the white wine into the pot. Increase heat, bring to a boil, and cook until the wine is almost evaporated, about 4 to 5 minutes. Pour in the tomatoes. Slosh out the tomato cans with 1 cup hot water each and add that as well. Season with the oregano, peperoncino, and the remaining 2 teaspoons salt.
• Return the sauce to a boil, return the beef rolls to the pot, and adjust the heat to maintain a steady simmer. Cover, and cook until the braciole are very tender, 1 1/4 to 1 1/2 hours. If the sauce is too thin, remove the braciole to a plate and reduce the sauce over high heat until it thickens to a gravy consistency.

ESCAROLE, BEET, AND CHERRY-TOMATO SALAD

Steps:

• Set a steamer basket in a wide pot containing 1 inch of water; bring to a boil. Add beets, cover, and steam until tender, about 20 minutes. Let cool slightly
• Meanwhile, combine shallot, oil, and a pinch of salt in a small skillet over medium heat. Cook, stirring occasionally, until soft but not brown, 3 to 4 minutes. Remove from heat and let cool slightly, then whisk in vinegar. Season with pepper and more salt, if desired.
• When beets are cool enough to handle, cut into 1/2-inch wedges and toss with tomatoes, lemon juice, and 2 tablespoons dressing.
• In a large bowl, combine escarole leaves, beet mixture, and dill. Toss with additional vinaigrette as desired; season with salt and pepper. Divide among 4 plates, top with cheese, and serve with remaining vinaigrette alongside.