Braised Escarole With Apples Food

BRAISED ESCAROLE

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.

BRAISED ESCAROLE WITH OLIVES AND RAISINS

Steps:

• Heat a large straight-sided skillet over medium heat until hot. Add the oil, shallots, garlic and pepper flakes, if using, then season with 1/4 teaspoon salt. Stir with a wooden spoon until the shallots are soft and fragrant, about 3 minutes. Add the olives and raisins and stir to combine. Add the chopped escarole and season with the remaining 3/4 teaspoon salt. Stir to combine and coat the escarole in the flavors. Cover with the lid and allow to steam for 5 minutes. Remove the lid and increase the heat to medium-high. Cook, stirring often, until the liquid has evaporated and the greens are tender, another 3 minutes.

BRAISED ESCAROLE WITH APPLES

Steps:

• Heat 1 tablespoon butter in a large heavy skillet over moderately high heat until foam subsides, then sauté apple, stirring occasionally, until tender and slightly caramelized, about 2 minutes. Transfer apple to a dish with a slotted spoon.
• Cook shallot in remaining tablespoon butter over moderate heat, stirring, until softened. Add garlic and cook, stirring, 30 seconds. Add escarole and toss over moderately high heat until it begins to wilt, about 1 minute. Add vinegar and water and cook, covered, until escarole is tender, about 4 minutes. Stir in apple, pecans, and salt and pepper to taste and cook until just heated through.