Braised Escarole with Onions
- Yield 4 servings
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
Braised Escarole with Onions sits in the Vegetables section of Regbie. The card serves 4 servings. Plan on 25 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 large head of escarole, ~2 pounds
- 3 tablespoons olive oil or ghee
- 1 onion, thinly sliced
- 1 garlic clove, minced
- Diamond Crystal kosher salt
- Freshly ground black pepper
- Vinegar of your choice
Method
The first thing you need to do is separate the escarole leaves and wash it well (there can be lots of mud and dirt at the base of the inner leaves). Tip off and coarsely chop.
Warm the ghee in a wide skillet over a medium burner and sauté the onions until soft. Throw in the garlic and stir around for ~ 30 seconds and then dump in the escarole (damp greens are good).
Lightly salt the greens and onions and cook covered until the greens are wilted and tender (~12-15 minutes). Salt with salt and pepper and add a splash of a reliable vinegar.
