Braised Escarole With Parmesan Crust Recipe - Cooking Index
Braised Escarole With Parmesan Crust Recipe - Cooking Index
You can use chicory in place of escarole. The braising mellows the flavour and gives the greens a silky, rich texture.
Type: Vegetables| 4 tablespoons | Olive oil | |
| 1 cup | Thinly-sliced onion | |
| 2 cups | Escarole heads - washed, dried, (large) | |
| And cut into 2" strips | ||
| 4 | Garlic cloves - minced | |
| 1 tablespoon | Chopped fresh rosemary | |
| 1 teaspoon | Grated lemon zest | |
| 1/2 cup | Dry white wine | |
| 1/2 cup | Chicken stock | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/2 cup | Freshly grated Parmesan cheese |
Preheat the oven to 325 degrees.
In a large frying pan, heat the olive oil over medium heat. Add the onion and saute until lightly browned. Add the escarole and garlic and cook until the escarole wilts. Add the rosemary, lemon zest, white wine and chicken stock. Bring to a boil, season lightly with salt and pepper and transfer to a wide, shallow baking dish.
Cover and place in the oven. Bake for 40 to 50 minutes, until most of the liquid is absorbed. Remove the dish from the oven and increase the temperature to 400 degrees. Sprinkle the Parmesan cheese evenly over the top of the escarole. Bake until the top is golden brown and crisp, about 15 minutes.
This recipe yields 8 servings.
Total Carbohydrates: 90.57
Total Carbohydrates minus Fiber: 25
Carbohydrates per Serving: 11.32
Carbohydrates per Serving minus Fiber: 3.25
Source:
Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca
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