This recipe contrasts the slightly bitter silkiness of escarole with the nutty sweetness of potatoes that have been sautéed crisp, with onions forming a bridge. This dish makes a nice side with sausages, ham steaks, and other sweet and rich meats.
INGREDIENTS:
1 head escarole, chopped and washed, some water left on leaves 2-3 cups of potatoes, such as Yukon Gold or other starchy type, boiled until just tender and sliced ¼ inch thick 1 small onion, cut into medium dice 1 tablespoon butter Oil as needed Salt and pepper to taste 1 teaspoon fresh thyme, savory, or basil, choppedMETHOD:
Heat a large sauté pan over medium high heat. Coat pan bottom with oil, and when hot, add the butter. As soon as it stops foaming, swirl to mix in with oil and add the potato slices. Toss to coat evenly with oil/butter mixture, and season aggressively with salt and pepper. Cook, shaking the pan and tossing potatoes occasionally, until they are golden and crisp. Remove from pan and keep warm.
Add the onions to the pan and sauté until “clear”, adding oil if needed. Add herbs and toss to distribute. Add the escarole, combining with the onions and herbs, and season lightly. Cook until wilted.
Add the potatoes to the pan, combine with the escarole, and cook to heat through. Taste for seasoning, adjust if needed, and serve.
Chef’s Notes:
If you wish, you could sauté bacon until crisp and use the fat for cooking the potatoes, etc. in. Add ¼ cup of diced bacon at the end for garish. If the idea of bacon appeals, but not actually eating it, add some Pimenton de la Vera Dulce into the cooking oil for the spuds and stir it in, then proceed with the recipe.
Serves: 4
Source: Chef Andrew E Cohen
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