Catalan Escarole Food

ESCAROLE ITALIAN STYLE

Steps:

• Cut ends off escarole & seperate leaves. Place in a sink full of cool water and let soak while agitating.
• Meanwhile, in large wide pan, saute shallots in oil until soft and browning, add minced garlic and 1/2 salt and saute another minute.
• Rough chop escarole and with a bit of the water clinging to leaves and add to pan.
• Add remaining salt.
• NOTE It will be ALOT until it starts to wilt just keep turning from the bottom. Saute 15 to 20 minutes or until most of the water is evaporated and escarole is tender. Sprinkle with red pepper if desired.

CATALAN ESCAROLE

Steps:

• Soak the chili in hot water until soft. Seed & thinly slice. Set aside.
• Toast the pine nuts in a small skillet over medium heat until golden, about 5 minutes, stirring constantly.
• Add 1 Tbsps. of the butter and 1/8 teaspoons salt. Continue stirring until the butter has melted and coats the nuts; set aside.
• Heat the oil in a small skillet over low heat; add the shallots and garlic. Cook until shallots are translucent, about 5 minutes.
• Add the reserved pine nuts and currants; cook 1 minute. Raise the heat to high; add the escarole and chili; season with 1/2 teaspoons salt.
• Stir escarole until it begins to wilt, about 3 minutes. Add the remaining 2 Tbsps. of the butter; stir until melted.