ESCAROLE STUFFED WITH RAISINS, WALNUTS AND ANCHOVIES
Provided by Molly O'Neill
Categories main course, side dish
Time 1h
Yield Four side-dish or two main-dish servings
Number Of Ingredients 12
Steps:
- Heat 1/4 teaspoon of olive oil in a medium-size nonstick skillet over medium heat. Add minced garlic and cook, stirring constantly, for 30 seconds. Add bread crumbs, walnuts, salt and pepper. Lower heat and cook, stirring frequently, until crumbs turn golden brown, about 4 minutes. Transfer mixture to a large bowl and toss in raisins, anchovy and capers. Stir in 2 tablespoons of chicken broth.
- Carefully open escarole leaves, like flower petals, leaving them attached to the core. Spoon filling between leaves. Close leaves up and tie string around escarole to secure. Heat remaining oil in a deep skillet. Add crushed garlic and pepper flakes and cook, stirring, for 3 minutes. Add remaining broth and carefully place escarole in skillet. Bring to a simmer, cover and cook until escarole is tender, about 45 minutes. Remove string, cut into quarters and serve.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 9 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 417 milligrams, Sugar 8 grams
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[email protected]This recipe was easy to follow and the results were delicious! The escarole was tender and the filling was flavorful. I especially liked the addition of raisins, which gave the dish a nice sweetness.
Adana Marriott
[email protected]I'm not a big fan of anchovies, but I really enjoyed this dish. The filling was so flavorful and the escarole was cooked perfectly. I will definitely be making this again, but I will omit the anchovies.
Ruhan Ali
[email protected]This dish is a great way to use up leftover escarole. I had some that was starting to wilt, and this dish was the perfect way to use it up. The filling is also very versatile. I used a combination of raisins, walnuts, and anchovies, but you could als
Remigius Uchenna
[email protected]I'm always looking for new ways to cook escarole, and this recipe definitely fits the bill. The filling is delicious and the escarole is cooked perfectly. I will definitely be making this again.
sserubiri elrazoulebad
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the sweet and savory flavor of the filling, and they didn't even notice the escarole.
Gondal Sahb
[email protected]I made this dish for a potluck and it was a big hit! Everyone loved the unique flavor combination of the escarole, raisins, walnuts, and anchovies. I will definitely be making this again.
Sa Mi
[email protected]This recipe was easy to follow and the results were delicious! The escarole was tender and the filling was flavorful. I especially liked the addition of anchovies, which gave the dish a nice salty flavor.
Samuel Chidera
[email protected]I'm not a big fan of escarole, but I really enjoyed this dish. The filling was so flavorful and the escarole was cooked perfectly. I will definitely be making this again.
Subhan Malik
[email protected]This recipe is a great way to use up leftover escarole. I had some that was starting to wilt, and this dish was the perfect way to use it up. The filling is also very versatile. I used a combination of raisins, walnuts, and anchovies, but you could a
Sampson peter
[email protected]I made this dish last night and it was a hit with my family! The escarole was tender and flavorful, and the filling was perfectly balanced. I especially loved the combination of raisins, walnuts, and anchovies. I will definitely be making this again.