Self-Braised Escarole with Garlic and Golden Raisins
- Yield 4 servings
- Prep 5 mins
- Cook 12 mins
Adding raisins to escarole gives a little sweet with the sharp-flavored vegetable.
The escarole cooks down to less than half its original volume. substantially. Using just a touch of butter adds lots of flavor to the sauce.
- 2 medium heads escarole (about 10 ounces each)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon minced or crushed garlic
- 1 teaspoon unsalted butter, optional
- teaspoon Salt
- 1 to 2 tablespoon golden raisins
- Trim bottom 1/8 inch from base of escarole. Separate leaves; wash in cold water and spin dry in a salad spinner. Coarsely chop.
- Heat a large, deep skillet over medium heat. Add olive oil and swirl to coat pan. Add butter, if using; melt. Stir in garlic.
- Add escarole. Sprinkle lightly with salt. Turn with tongs a few times. Cover and cook about 5 minutes. Turn a few more times, replace cover, and cook until escarole wilts to about half its initial volume.
- Stir in raisins. Cook uncovered 5 to 10 minutes, turning frequently with tongs, until most of the liquid has evaporated. Serve hot, warm or at room temperature.
Recipe reprinted with permission from Mollie Katzen, The Vegetable Dishes I Can’t Live Without (Hyperion, 2007)