Gold Beets and Escarole Sauté

Silky slightly bitter escarole contrasts with slightly sweet and toothsome beets. It is also a pretty dish.

INGREDIENTS:

1 bunch gold beets, roasted, cut into ¾ inch pieces, finished with white balsamic vinegar

1 bunch escarole, green tinged leaves removed (save for a dish that is longer cooked), white leaves cut into 2 inch bits or 1 inch strips, well washed and drained

Neutral flavored oil as needed

½ tablespoon unsalted butter if you desire (The butter will add a nutty flavor to the dish which will add depth)

Salt and white pepper to taste*

1 clove garlic, peeled

¼ teaspoon fresh thyme, chopped

A drizzle of white balsamic vinegar if needed

Optional-2 tablespoons pine nuts

METHOD:

Heat a large skillet over medium-high heat. When hot, film with oil. When oil is hot, put the clove of garlic into the oil and cook until it is golden all over. Remove from pan and discard or use for something else.

Add the beets to the pan along with the thyme and cook until getting hot all the way through, but try not to color them at all.

Push beets to the edge of pan, and add butter if using. If not using the butter, make sure there is at least a little oil on pan floor, but just a little. Add the escarole, and turn in the butter/oil. Season with a little salt and pepper.

Use tongs to get the beets onto the top of the mess of escarole. Sauté, shaking pan every 30 seconds, until escarole is wilting. Use tongs to stir the uncooked escarole under. Cook until escarole is wilted and silky. As soon as it is tender, drizzle the lot with a little white balsamic vinegar and toss to combine. Taste for seasoning and adjust if needed. When flavor is right, transfer to a platter or plates, and top with pine nuts. Serve hot.

Chef’s Notes: * The white pepper has an earthier flavor that goes well here, but if all you have is some old powdered white pepper, give it a pass and go with fresh ground black pepper. Another reason for white pepper is the dish is a lovely pale dish and the white pepper will not show up as much.

Serves: 4

Source: Chef Andrew E Cohen