Photo: Escarole with Lemon Bread Crumbs Recipe
Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons butter
- 1 cup bread crumbs
- 2 finely chopped green onions
- 2 lemons, zested, plus 1/2 lemon
- 2 escarole, thinly sliced
- Salt and freshly ground black pepper
- A few grates nutmeg
- 1/2 cup chicken stock
- A drizzle honey
Directions
Heat 1 tablespoon olive oil and the butter in a skillet over medium heat, when butter melts add bread crumbs, onions and lemon zest. Toast the bread crumbs until golden, transfer to a bowl and return pan to heat. Add remaining 2 tablespoons olive oil to the pan and then add the escarole. Turn escarole in oil to wilt, then season with salt, pepper and nutmeg. Add the stock and honey and simmer over low heat 2 to 3 minutes to mellow greens a bit. Squeeze the juice of 1/2 lemon over greens, top with the bread crumb mixture and serve.
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By gigiboms_11739430
Oak Ridge, LA
on May 28, 2009
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I also thought there was too much liquid and topping. After rewatching the episode, I noted that Rachael does not use all of the bread crumbs to top the greens. I will definitely make this again and use less stock.
By themiddletonz_1...
Jacksonvillefl, FL
on March 29, 2009
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This was the first time I'd made escarole, so I was excited to try it. While the flavor overall was OK, there was WAY too much topping for the amount of greens. Also, there was too much liquid, so the greens were soggy. I strained the greens and put them back in the pot. If I make it again, I'll half the topping ingredients, and omit the chicken broth.
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