This could have been named “Sweet and Sour Escarole” but the sour is not that pronounced, unless you choose to add vinegar to the dish. Escarole is a chicory that is milder than most radicchios, and is a great foil for dishes such as grilled steaks and chops. It has a mild pleasant bitter flavor and a little bit of chewiness with a silky texture when cooked. This is a basic recipe for sautéed escarole and is easy to elaborate on. Escarole cooks in minutes so is great for meals on the fly.
INGREDIENTS:
1 head escarole, base cut off and chopped, washed, drained (some water remaining on leaves is needed for cooking) ½ tablespoon sugar, plus a pinch or two more 1-2 tablespoons butter Salt and pepper to taste 1 tablespoon sherry vinegar-optional
METHOD:
Heat a 10-inch sauté pan over medium heat.
When the pan is hot, sprinkle evenly with the sugar. Wait for the sugar to caramelize-it will turn golden-brown and give off the characteristic smell. Be careful, since there is so little of it, it can go from caramelized to burnt quickly. As soon as the sugar has all caramelized, add in the butter and swirl the pan so it combines with the sugar.
As soon as the butter has melted, fill the pan with escarole. Use tongs to turn it in the sugar butter, running the leaves across the pan boom to “scrape” up any sugar stuck to the pan.
The escarole with wilt and the volume in the pan will shrink. Add the rest of the escarole and sprinkle with a pinch or two more sugar, then use tongs to turn the fresh escarole to the bottom of the pile. Cook, turning every so often, until the pile of escarole has wilted, and colored a little. Season with salt and pepper.
The escarole could be served now as is, or you can drizzle in the tablespoon of vinegar if you wish. The vinegar will add depth of flavor and a little tart/sour to the dish.
Serves: 4
Source: Chef Andrew E Cohen
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