Braised Escarole With Garlic And Lemon

Recipe Ingredients

1		Escarole - (abt 1 lb)
1/4 cup	59ml	Extra-virgin olive oil
1 tablespoon	15ml	Unsalted butter
4		Garlic cloves - sliced
1/2 teaspoon	2.5ml	Red pepper flakes
2		Bay leaves
1/2		Lemon - cut thin slices
2 cups	474ml	Water
		= (or chicken broth)
1		Sugar
		Kosher salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Break off the leaves of the escarole and wash them individually, taking care to remove any soil at the base of the stems. Shake the leaves dry, stack them up, and slice the escarole crosswise into ribbons about 1 1/2-inches wide.

Place a large deep skillet over medium heat and add the olive oil and butter. Toss in the garlic, red pepper flakes, bay leaves, and lemon slices; cook and stir for a couple of minutes, tossing to combine.

Nestle the escarole into the pan and saute until it begins to wilt and shrink down, about 2 minutes. Sprinkle the escarole with a pinch of sugar and season with salt and pepper. Pour in the water and cover the pan. Simmer for 20 minutes until the escarole is tender.

This recipe yields 4 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D25) - from the TV FOOD NETWORK

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