BRAISED ESCAROLE WITH OLIVES AND RAISINS
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat a large straight-sided skillet over medium heat until hot. Add the oil, shallots, garlic and pepper flakes, if using, then season with 1/4 teaspoon salt. Stir with a wooden spoon until the shallots are soft and fragrant, about 3 minutes. Add the olives and raisins and stir to combine. Add the chopped escarole and season with the remaining 3/4 teaspoon salt. Stir to combine and coat the escarole in the flavors. Cover with the lid and allow to steam for 5 minutes. Remove the lid and increase the heat to medium-high. Cook, stirring often, until the liquid has evaporated and the greens are tender, another 3 minutes.
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Kimberly Johnson
[email protected]I'm a big fan of escarole, so I was excited to try this recipe. I was not disappointed! The escarole was cooked perfectly and the sauce was flavorful and well-balanced. I will definitely be making this dish again.
Travis Noffke
[email protected]This recipe has potential, but it needs some tweaking. I would suggest using less escarole and more olives and raisins. I would also add a bit of lemon juice to brighten up the flavors.
Nisha Kanwal
[email protected]I made this dish exactly as the recipe instructed, but it didn't turn out as I expected. The escarole was tough and the sauce was too salty.
Sandra Kellogg
[email protected]I'm not sure what went wrong, but my dish turned out really oily. I think I may have added too much olive oil.
Milton Hefner
[email protected]Overall, I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
Sayeed Jani
[email protected]This dish was a disappointment. I would not recommend it.
steffy rehema
[email protected]The sauce was bland and lacked flavor.
Jay Dy
[email protected]The escarole was not cooked evenly. Some parts were tender while others were still tough.
Rosemary Esguerra
[email protected]This dish was a bit too bitter for my taste. I think I would have preferred it with less escarole.
Babar Abbasi
[email protected]I love the combination of escarole, olives, and raisins. This dish is always a crowd-pleaser.
Md Musfik
[email protected]This recipe is a keeper! I will definitely be making it again.
Nwakpu Benard
[email protected]I made this dish for my family and they all enjoyed it. The escarole was tender and the sauce was flavorful.
Jannat khokhar
[email protected]This dish was a hit at my dinner party. Everyone loved the combination of flavors and textures.
MD Robiul Hasan
[email protected]The escarole was cooked perfectly and the flavors were well-balanced. I would definitely make this dish again.
Milica Milošević
[email protected]This recipe was easy to follow and the results were delicious. I especially liked the addition of the raisins, which added a touch of sweetness to the dish.
Pay Us
[email protected]I was pleasantly surprised by how much I enjoyed this dish. I'm not usually a fan of escarole, but the braising process mellowed out the bitterness and made it much more palatable. The olives and raisins added a nice sweetness and acidity.
haya mhajna
[email protected]This braised escarole dish was an absolute delight! The flavors of the olives, raisins, and pine nuts blended perfectly with the slightly bitter escarole. It was a great side dish for our roasted chicken.