Escarole & Pine Nuts
When your head of escarole is turning a little purple after it’s been in the fridge for a week and you refuse to go to the grocery store because your CSA veggie share pick up is the next day…
50 min – serves 4
1 head escarole
4 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
3 tablespoons pine nuts
1. Bring water to a rolling boil. Separate the escarole leaves and rinse thoroughly. Roughly chop the escarole. Drop leaves into the boiling water and boil, covered, until tender, about 30 minutes. When the escarole is tender, drain thoroughly and let dry.
2. In a wide saute pan, heat the olive oil until hot but not smoking. Add the garlic to the hot pan and saute until the garlic begins to soften and turn a light golden brown, about 5 minutes. Add the pine nuts and cook until the nuts are lightly toasted, about 2 minutes. Add the escarole and stir until well-cooked and very soft, about 5 minutes. Remove from the heat and serve immediately.
modified from golden earthworm’s recipe
50 min – serves 4
1 head escarole
4 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
3 tablespoons pine nuts
1. Bring water to a rolling boil. Separate the escarole leaves and rinse thoroughly. Roughly chop the escarole. Drop leaves into the boiling water and boil, covered, until tender, about 30 minutes. When the escarole is tender, drain thoroughly and let dry.
2. In a wide saute pan, heat the olive oil until hot but not smoking. Add the garlic to the hot pan and saute until the garlic begins to soften and turn a light golden brown, about 5 minutes. Add the pine nuts and cook until the nuts are lightly toasted, about 2 minutes. Add the escarole and stir until well-cooked and very soft, about 5 minutes. Remove from the heat and serve immediately.
modified from golden earthworm’s recipe
Comments
Post a Comment