Escarole Or Radicchio Braised With Mint Recipes

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BRAISED LAMB SHANKS WITH ESCAROLE AND RADICCHIO



Braised Lamb Shanks with Escarole and Radicchio image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 17

3 tablespoons vegetable oil
4 pounds lamb shanks (about 4 shanks)
Kosher salt
2 carrots, peeled and chopped
2 stalks celery, chopped
1 onion, peeled and chopped
3 cloves garlic, peeled and smashed
2 sprigs fresh oregano
2 sprigs fresh rosemary
1/4 cup tomato paste
1 cup full-bodied dry red wine, such as Barolo
2 1/2 cups low-sodium chicken broth
2 tablespoons honey
2 tablespoons Dijon mustard
1 small head escarole, cleaned and chopped into 1-inch pieces
1 head radicchio, halved and chopped into 1-inch pieces
Freshly grated horseradish, to finish

Steps:

  • Preheat the oven to 300 degrees F.
  • Heat a large braiser pan over medium-high heat and add the oil. Sprinkle the lamb shanks all over with 2 teaspoons salt. When the pan and oil are hot, sear the shanks on all sides until deep brown, rotating often, about 8 minutes. Remove the lamb to a plate.
  • To the pan, add the carrots, celery, onions and garlic and cook, stirring often with a wooden spoon, until the vegetables are soft and beginning to brown, about 5 minutes. Add the oregano, rosemary and tomato paste and cook, stirring constantly, for 3 minutes to caramelize the paste. Deglaze the pan with the wine and simmer for 3 minutes. Stir in the chicken stock, then add the lamb shanks back to the pan. Bring to a simmer, reduce the heat to medium-low, and cover the pan.
  • Transfer the pan to the oven and cook until the lamb is fork tender, about 2 hours, turning the shanks halfway through.
  • Meanwhile, in a large bowl, whisk together the honey, Dijon and 1/4 teaspoon salt. Add the escarole and radicchio and toss well to coat. Arrange the bitter greens on a large serving platter.
  • When the lamb is tender, remove the shanks to the platter with the greens. Simmer the sauce until reduced slightly, an additional 10 to 15 minutes. Spoon some of the sauce over the lamb. Serve the remaining sauce on the side, for guests to help themselves. Finish the platter by grating some fresh horseradish over the lamb.

BRAISED ESCAROLE



Braised Escarole image

Provided by Pierre Franey

Categories     side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 head escarole, about 1 1/2 pounds
Salt to taste if desired
3 tablespoons olive oil
2 teaspoons finely minced garlic
Freshly ground pepper to taste
1/4 teaspoon dried hot red pepper flakes

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

ESCAROLE AND RADICCHIO SALAD



Escarole and Radicchio Salad image

Can be prepared in 45 minutes or less.

Yield Serves 8

Number Of Ingredients 5

8 cups bite-size pieces of escarole, rinsed and spun dry
2 cups bite-size pieces of radicchio, rinsed and spun dry
1 1/2 tablespoons white-wine vinegar
1/4 teaspoon aniseed
1/4 cup olive oil (preferably extra-virgin)

Steps:

  • In a large bowl toss together the escarole and the radicchio. In a blender blend together the vinegar, the aniseed, and salt and pepper to taste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified. Drizzle the dressing over the greens and toss the salad well.

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