• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Escarole - (abt 1 lb) - root ends trimmed,

  2. Cut in half, ugly leaves removed

  3. 2 Garlic cloves - minced

  4. 2 tablespoons 30ml Pine nuts - coarsely chopped

  5. 3 tablespoons 45ml Golden raisins - moistened in

  6. Red wine - and chopped

  7. 3 tablespoons 45ml Freshly-grated Parmigiano-Reggiano

  8. 2 tablespoons 30ml Finely-chopped fresh parsley

  9. 1/2 teaspoon 2 1/2ml Salt - plus more

  10. For seasoning

  11. Freshly-ground black pepper - to taste

  12. 3 tablespoons 45ml Extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. In a medium bowl, place the garlic, pine nuts, raisins, Parmigiano-Reggiano, parsley and salt and mix well to combine. Place the stuffing in the cavity of 1 escarole half. Place the other half on top of the stuffed half and tie them together tightly with butcher's twine. Season with salt and pepper.

  2. In a large, heavy-bottomed skillet, warm the olive oil and place the escarole in the skillet, adding water to come halfway up its sides. Cover, bring the liquid to a boil, reduce to a simmer and cook 15 minutes.

  3. Turn the escarole gently with tongs and cook another 10 minutes, until the water has evaporated and the escarole is soft.

  4. Uncover and cook for another 5 minutes, to brown the escarole. Cut the string, slice into 4 portions and serve.

  5. This recipe yields 4 servings.


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