I got a big ass escarole in my CSA box last Friday, so I looked in my trusty copy of Deborah Madison’s Vegetarian Cooking For Everyone to see how best to tackle it. Yes, I’ll admit that when I was a misguided youth I went through a vegetarian phase but now I’m reformed.
Her recipe for “Braised Escarole with Onion” seemed simple enough so I cooked some up, subbing in butter instead of olive oil.
Here’s what you need to wrangle up:
- 1 large head of escarole (~2 pounds in all)
- 3 tablespoons of butter
- 1 onion, thinly sliced
- 1 large garlic clove, minced
- salt and freshly milled pepper
- vinegar of your choice
The first thing you need to is separate the escarole leaves and wash well (there can be lots of mud and dirt at the base of the inner leaves). Drain and coarsely chop.
Heat the butter in a wide skillet over medium heat and sauté the onions until soft.
Throw in the garlic and stir around for ~ 30 seconds and then dump in the escarole (damp greens are good). Lightly salt the greens and onions and cook covered until the greens are wilted and tender (~12-15 minutes). Season with salt and pepper and add a splash of your favorite vinegar.