Citrus-braised Escarole with Apples and Nuts

Escarole, endive, European bitter greens

Escarole is a nutrient-dense winter green, that provides a fresh compliment to slow roasted meats. Photo by Arlie Sommer

Escarole (pronounced “eh-skuh-roll”) is a leafy green vegetable and member of the chicory family along with frisée and Belgian endive. Like other chicories, it is popular in Italian cuisine and can be served either raw or wilted.

This recipe is an adaption from Nava Atlas’ Wild About Greens cookbook. She’s our “go-to” source for inspiration for new ways to prepare meals that are primarily made with fresh produce, especially greens. The sweet fruit balances the bitter flavor of this hearty leafy green.

INGREDIENTS

1/4 c chopped pecans or slivered almonds

1 T olive oil

1 large red onion, quartered and thinly sliced

2 medium-sized, crisp, sweet apples, thinly sliced

1 large head escarole, roughly chopped

1/4 c orange juice, roughly equal to the juice of a freshly squeezed large orange

2 T orange zest

1/4 t salt

DIRECTIONS

Step 1

Heat a large skillet and toast the nuts on medium-low heat until golden brown. Set aside.

Step 2

Heat the oil in the same pan. Add the onion and saute over medium-low heat until golden.

Step 3

Add the apples and continue to saute for about 3 minutes until slightly softened.

Step 4

Add the greens in batches, then drizzle in the orange juice. Cover and cook the greens until they are just wilted down, then turn the heat up to medium-high. Cook no longer than 3 minutes, stirring frequently until the greens are tender and crisp. Add salt to taste and serve immediately.