Ingredients
- 1 head escarole, about 1 pound
- 1/4 cup extra-virgin olive oil
- 1 tablespoon unsalted butter
- 4 garlic cloves, sliced
- 1/2 teaspoon red pepper flakes
- 2 bay leaves
- 1/2 lemon, cut in thin slices
- 2 cups water or chicken broth
- Pinch sugar
- Kosher salt and freshly ground black pepper
Directions
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.
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By country goddess
Hinesburg,VT
on January 22, 2012
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I gave this recipe 5 stars because the end result was incredibly yummy, despite the weirdnesses of the recipe.
I cook escarole frequently, and the way I always prepare it is to lay the head on its side on the counter then, beginning at the top, cut strips. I cut down to about 1½ inches from the stem. Any dirt is down in that 1½ inches. Give your strips a rinse in a colander, shake to get much of the water off, then put the escarole in the pan. No need to dry it because you're adding liquid in with it.
Two cups of liquid? FAR too much. I want braised escarole, not boiled escarole. I doubled the recipe and added water and white wine to equal only about 1/2 to 3/4 cup, total. I only cooked it for 10 minutes as that is plenty long enough.
The lemon, garlic, and red pepper flakes are a classic braised greens combination and they didn't disappoint in this recipe. My whole family loved it!
By mrpeey
on February 02, 2011
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The greens tasted much better before I added a cup of water. After a twenty minute braise, they were soggy and a very unappetizing color. Next time I will skip the water all together and maybe just saute the escarole.
By stephmclean1_13...
Portland, 77
on August 12, 2010
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Just the right amount of bitter and sweetness. I did not add bay leaves.
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