Braised EscaroleĀ w/Tomatoes

September 20, 2009
3 Ratings
  • Serves 6-8
Author Notes

I created this recipe when I worked at a lawfirm and they had requested me to make a healthy and tasty vegetarian option. It turned out to be one of my favorite veggie dishes of all time. The caramelized onions and raisins balance the bitterness of the greens very nicely. The garbonzo beans make the dish a little bit more interesting while adding fiber.This dish will make anyone a lover of escarole. —ADRIENE

What You'll Need
  • 2 small heads of escarole
  • 1 large yellow onion small dice
  • 1 15 oz. can of garbanzo beans
  • 1 15 oz. can of diced tomatoes
  • 2 teaspoons sugar
  • 3 large garlic cloves minced
  • 1/2 teaspoon salt
  • 2 1/2 tablespoons olive oil
  • 1/3 cup dark raisins
  • ground black pepper
  1. Heat olive oil in a large metal pot and add in diced onions and sugar, stir to incorporate. Keep temperature on medium heat and saute until golden brown, around 15 minutes.
  2. Add in minced garlic and cook for a few minutes until garlic turns light brown.
  3. Drain the garbanzo beans and rinse well, add to the cooking pot along witht the raisins and saute for 2 minutes.
  4. Add in the diced tomatoes with the liquid to the cooking pot, turn heat down to low.
  5. Cut the escarole in small chunky pieces and wash well. The best way to do ths is to fill a very large bowl or sink with warm water and throw the cut escarole in the water and swish around several times. The dirt will sink to the bottom and the clean escarole will rise to the top. Take the clean escarole out and lay on a dry towel to dry off for a second. Add the escarole to the cooking pot.
  6. Stir the escarole every few minutes. The greens will start wilting down very fast. Braise this in the pot for around 15-20 minutes on low heat. Add the salt and ground pepper to taste.
  7. If you like cheese as much as I do you can top the dish of with some freshly grated parmesan or romano cheese. I like to take a vegetable peeler and peel long shards to put on top.

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1 Review

eleonore September 20, 2009
This recipe sounds unique - can't wait to try it tomorrow.