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Braised Escarole with Garlic and Lemon Recipe

Braised Escarole with Garlic and Lemon

Tyler Florence

Recipe courtesy Tyler Florence

Show: Food 911Episode: Perfect Veal Saltimbocca

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (16)

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Average Rating:

Total Reviews: 16

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  • on February 21, 2012

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    It was great.I bought it purely by accident..Instead of pepper flakes I used Olek Sambal hot Chili paste..it added something extra..a lovely aroma as it cooked and then a gentle burn...great...I will buy it again...Joy

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  • 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!

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  • 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.

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  • 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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  • on December 13, 2009

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    I loved this recipe. The lemon and the bitter greens are a wonderful combination.

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  • on March 08, 2007

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    I love greens, and though I'm unfamiliar with cooked escarole, I love collard, mustard, spinach, turnip greens, etc., so I thought I'd give this recipe a try. The lemon was just not a good part of the overall taste.

    I ended up draining off the liquid, picking out the lemon as best I could, and adding a can of Goya cannellinni beans to mellow out the flavor.

    Won't make again.

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  • on February 05, 2007

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    The dish was ok. It's missing something.. maybe a little fried pancetta. all in all it was ok.

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  • on January 09, 2007

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    I've made this many times now to accompany all sorts of main dishes, and it always comes out beautifully. It's a wonderful alternative to a boring vegetable side dish and couldn't be easier to make. This is the first recipe ever my husband has asked for by name.

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  • on November 08, 2006

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    This was delicious, but next time I'll leave out the lemon. I also added some grated parmesan cheese at the end. Yummy!

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  • on September 26, 2006

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    the recipe was simple and deliscious. However, I left out the chicken stock and substuted buillion and it was great.

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