ESCAROLE STUFFED WITH RAISINS, WALNUTS AND ANCHOVIES
Provided by Molly O'Neill
Categories main course, side dish
Time 1h
Yield Four side-dish or two main-dish servings
Number Of Ingredients 12
Steps:
- Heat 1/4 teaspoon of olive oil in a medium-size nonstick skillet over medium heat. Add minced garlic and cook, stirring constantly, for 30 seconds. Add bread crumbs, walnuts, salt and pepper. Lower heat and cook, stirring frequently, until crumbs turn golden brown, about 4 minutes. Transfer mixture to a large bowl and toss in raisins, anchovy and capers. Stir in 2 tablespoons of chicken broth.
- Carefully open escarole leaves, like flower petals, leaving them attached to the core. Spoon filling between leaves. Close leaves up and tie string around escarole to secure. Heat remaining oil in a deep skillet. Add crushed garlic and pepper flakes and cook, stirring, for 3 minutes. Add remaining broth and carefully place escarole in skillet. Bring to a simmer, cover and cook until escarole is tender, about 45 minutes. Remove string, cut into quarters and serve.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 9 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 417 milligrams, Sugar 8 grams
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ROXMG
[email protected]I'm always looking for new ways to cook escarole, and this recipe did not disappoint. The raisins, walnuts, and anchovies added a nice touch of flavor.
The Hyper Crispas
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the sweet and savory filling.
Dhaka Family food
[email protected]I'm not sure I'm a fan of the escarole, but the filling was amazing. I'll definitely be using it in other dishes.
Mark Calhoun
[email protected]This is a delicious and unique dish. I love the combination of flavors and textures.
AB LODHII (Abdullah lodhii)
[email protected]This dish was a bit too salty for my taste. I think I'll use less anchovies next time.
Suharb Jan
[email protected]I've never had escarole before, but I really enjoyed this dish. The filling was flavorful and the escarole was cooked perfectly.
Mi Ibrahim
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Kababiito Bridget
[email protected]Not a fan of anchovies, but the rest of the dish was very good.
Sarah Mann
[email protected]Loved the flavors in this dish. Will definitely make it again.
Perparim Baba
[email protected]Easy to follow recipe. The escarole stuffed with raisins, walnuts, and anchovies was delicious!
Lucky Don Abdul
[email protected]The escarole was a bit too bitter for my taste, but the filling was excellent. I'll try using a different type of greens next time.
Harun
[email protected]This dish is a great way to use up leftover escarole. I added some extra garlic and red pepper flakes to give it a little more spice.
Adrian Estrada
[email protected]I've made this recipe several times and it's always a hit with my family and friends. The escarole is cooked perfectly and the filling is so flavorful.
Jazz Lala
[email protected]This escarole dish was a delightful surprise! The combination of raisins, walnuts, and anchovies created a unique and flavorful filling that perfectly complemented the slightly bitter escarole.