Name: Braised Escarole
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 3 to 4 servings
Ingredients: 1 large head escarole; 2 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; 1 shallot, diced; 4 cloves garlic, sliced; Zest and juice of 1/2 lemon (keep separated); 1/8 teaspoon granulated sugar; Kosher salt and freshly ground black pepper

Level: Easy

Total: 35 min
Active: 25 min

Yield: 3 to 4 servings

Ingredients

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1 large head escarole

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

1 shallot, diced

4 cloves garlic, sliced

Zest and juice of 1/2 lemon (keep separated)

1/8 teaspoon granulated sugar

Kosher salt and freshly ground black pepper

Directions

Slice the large outer leaves of the escarole into 3 large pieces; the small inner leaves can remain whole. Set aside.
Add the oil and butter to a large pan and heat over medium heat. When the butter has melted, add the shallot and cook until translucent, about 2 minutes. Add the garlic and lemon zest. Cook, stirring frequently, until the garlic is fragrant and evenly combined. Add the escarole and begin folding to help the leaves wilt. Add the sugar and season with salt and pepper. Stir to combine. Add 2 tablespoons water, then turn the heat down to low, cover the pan and cook until the stalks are tender but still have a slight bite, 5 to 7 minutes. Turn the heat off and transfer to a serving bowl. Top with the lemon juice.