Braised Escarole With Parmesan Crust

Recipe Ingredients

4 tablespoons	60ml	Olive oil
1 cup	62g / 2.2oz	Thinly-sliced onion
2 cups	474ml	Escarole heads - washed, dried, (large)
		And cut into 2" strips
4		Garlic cloves - minced
1 tablespoon	15ml	Chopped fresh rosemary
1 teaspoon	5ml	Grated lemon zest
1/2 cup	118ml	Dry white wine
1/2 cup	118ml	Chicken stock
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	73g / 2.6oz	Freshly grated Parmesan cheese

Recipe Instructions

Preheat the oven to 325 degrees.

In a large frying pan, heat the olive oil over medium heat. Add the onion and saute until lightly browned. Add the escarole and garlic and cook until the escarole wilts. Add the rosemary, lemon zest, white wine and chicken stock. Bring to a boil, season lightly with salt and pepper and transfer to a wide, shallow baking dish.

Cover and place in the oven. Bake for 40 to 50 minutes, until most of the liquid is absorbed. Remove the dish from the oven and increase the temperature to 400 degrees. Sprinkle the Parmesan cheese evenly over the top of the escarole. Bake until the top is golden brown and crisp, about 15 minutes.

This recipe yields 8 servings.

Total Carbohydrates: 90.57

Total Carbohydrates minus Fiber: 25

Carbohydrates per Serving: 11.32

Carbohydrates per Serving minus Fiber: 3.25

Source:
Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca

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