Braised Escarole With Garlic Chips

I never knew you could cook escarole, but it’s absolutely delicious! This recipe is especially decadent because of the garlic chips, which add a nice crunch and complement the slightly peppery flavor of this chicory family green. The original recipe is from “The New American Plate” which asks for a much longer cooking time than I think is unnecessary.  

INGREDIENTS makes 4 servings

2 heads (about 2.5 lbs) escarole, bases removed and leaves rinsed of all sand and dirt

2 Tbs olive oil

4 large garlic cloves, cut lengthwise into thick slices

1.5 cups chicken or vegetable broth

1/8 tsp dried red pepper flakes or to taste (optional)

salt and pepper to taste

INSTRUCTIONS

• 2 heads (about 2.5 lbs) escarole, bases removed and leaves rinsed of all sand and dirt

1. Select a pot that can fit both escarole heads, fill it 1/2 to 2/3 full of water and bring to a boil. Once it’s boiling turn the heat off, place the escarole inside and blanch for 2 min. Once done, remove the escarole into a strainer and run cold water over it to stop the cooking process. Once cooled, drain and dry the leaves. Squeeze the greens in your hands in several batches to remove as much water as possible. Some of the inner leaves or yellow sections may have turned slightly brown. This is ok. Set aside.

• 2 Tbs olive oil
• 4 large garlic cloves, cut lengthwise into thick slices
• 1.5 cups chicken or vegetable broth
• 1/8 tsp dried red pepper flakes or to taste (optional)

2. Heat the oil over medium heat in a large frying pan. Add the garlic slices and saute for 1 – 3 minutes, stirring often, until golden. Remove the garlic chips immediately and set aside. Add the escarole to the skillet, stirring to coat the leaves with the oil. Add the borth and red pepper flakes, bring to a boil, then simmer for 5 – 7 min uncovered until the escarol is tender and most of the broth is cooked off

• salt and pepper to taste

3. Remove the escarol from the heat and season to taste with salt and pepper (I tend to use vegeta). The greens can be served hot, warm, or at room temp. Immediately before serving, garnish with the garlic chips. Make sure not to garnish too early or the chips will lose their crunch. The escarol is best eaten the same day, but will keep in the fridge for another day or two (although it’s so delicious we never have any left over!).