Here the slight bitter of the escarole plays of the sweetness of the carrots, and the crisp edges of the carrots contrast with the silkiness of the escarole.
INGREDIENTS:
1 bunch escarole, chopped and washed, leaving some water remaining on the leaves 1 bunch carrots, cut into ¼ inch cubes 1 tablespoon sugar, or less ½ tablespoon butter Olive oil as needed ½ teaspoon fresh thyme, chopped Salt and pepper to taste Water as neededMETHOD:
Heat a 2 quart chef’s pan or 10 inch sauté pan over medium heat. When hot, sprinkle enough sugar on the pan bottom to just cover it. Cook until the sugar melts and is turning golden. Wait just until it starts to smell caramelized, then add the butter, thyme, and a little oil. Pick up the pan and swirl it to melt the pan and allow the pan to cool a little. Add the carrots and toss to coat with the caramel, then add enough water to cover the carrots by 1 inch. Bring to a simmer and cook the carrots until just tender all the way through. Use a slotted spoon to remove the carrots to a bowl and keep warm. Simmer the cooking liquid until reduced to ½ cup. Set pan aside.
As the carrots cook, heat a 10-inch sauté pan over medium-high heat. Lightly film the pan with oil. When hot, add the carrots, tossing to coat with oil. Sauté to heat through and add color to the cubes, crisping them a little. Add the escarole to the pan and season with salt and pepper. (If there is too much escarole to fit the pan without it falling out, add half, then when it wilts down, add the rest.) Toss to mix the carrots with the escarole and to get the escarole to the pan bottom. Cook until wilted, then add the remaining carrot cooking liquid, drizzling it all over. Toss the pan contents to coat with the liquid and cook until it reduces to a syrup.
Serve hot.
Serves: 4
Source: Chef Andrew E Cohen
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