Ingredients

  • 30 grams butter, unsalted
  • ½ Granny Smith apple thinly sliced
  • 1 large shallot thinly sliced
  • 2 cloves garlic minced
  • 1 head escarole sliced
  • 1 ½ tablespoons cider vinegar
  • 1 tablespoon water
  • 30 grams pecans toasted

Directions

1. Sauté apple in one-half of butter until tender and slightly caramelized, about 2 minutes. Transfer apple to a dish with a slotted spoon.
2. Cook shallot in remaining butter until softened. Add garlic and cook, stirring, 30 seconds. Add escarole and toss over moderately high heat until it begins to wilt, about 1 minute. Add vinegar and water and cook, covered, until escarole is tender, about 4 minutes. Stir in apple, pecans, and salt and pepper to taste and cook until just heated through.

Notes
Notes:Original serves 2 with total time 25 min.
Serving Ideas:Original serves 2. Serve with caraway Pork Chops.


Categories
Dishes, Side
Keywords
Side Dishes
MacGourmet downloadBraised Escarole with Apples. To import, drag image to your MacGourmet recipe box.