Jan, 18. 2012
As I was browsing through The Kitchn, I came across this very interesting recipe for escarole, I remember having escarole a long time ago as a salad, and I found it interesting the way it was used in this recipe.
I think my curiosity really got hold of me, and since I am currently in this adventurous mode ( which is quite seldom), I was itching to try it. That’s when I face one of the many deprivations of the suburb…I went to a few groceries, and I could not find escarole ! Since Ariella works in the “Big City” I asked her yesterday to pop into her favorite grocery store by her work to see if she could find this strange vegetable.
The cold must have done something weird to me because I have been dying from anticipation to make this for supper tonight, to serve alongside with the left over beef shank. This dish is so easy to make, I have to say the only difficulty is getting the vegetable. In addition, I get to eat apples !! Well, if you love apples and cannot eat them unless they are cooked, you will understand why I am so thrilled.
The dish is so yummy, I would have polished the whole thing by myself, but because I am a selfless person, I decided to leave half for Ariella when she comes back from work late tonight.
This is definitely a good and simple side dish to make for future dinner parties. Just love i! The bitterness of the escarole, and the crispy bacon with the sweet, tender apple slices all blend in as a carnival of tastes. I had quite a fiesta in my mouth tonight !!
So here is the recipe from The Kitchn:
Braised Escarole with Apples and Bacon
2 strips of bacon, cut into a large dice
1 small crisp apple, peeled, cored and cut into wedges (I used a winesap)
10 cups (approximately) escarole, rough chopped, washed and drained
salt and pepper
Saute bacon in a large skillet over medium heat. When it has released its fat, push it off to one side and add apples. Continue to cook, removing bacon when it crisps and placing on a paper towel to drain.
When the apples have started to brown, add the escarole and toss with a pair of tongs to coat evenly with the pan juices. Season with a few pinches of salt and pepper. Cover with a lid, lower the heat, and let it braise for 8 to 10 minutes, until escarole is completely wilted and soft and has turned a dark shade of green. Sprinkle on the reserved bacon.
Serves four as a side dish. For a main dish, try tossing with a shaped pasta such as orecchiette and serving with a wedge of aged cheddar for a simple autumn dinner. Or do as I did this morning and remove a single portion to a small frying pan, crack an egg on top and cook it sunny side up for a hearty breakfast.