Braised Escarole with Parmesan Crust
- 1 large head escarole
- ¼ cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 medium white onion, thinly sliced
- 2 garlic cloves, chopped
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh sage
- 1 teaspoon grated lemon zest
- 1 cup Chicken Stock or high-quality canned low-sodium chicken broth
- ¼ cup dry white wine
- ½ cup freshly grated Parmesan
- ¼ cup fresh bread crumbs
Instructions:
I particularly like to pair braised escarole with bold-flavored meat dishes, like Roasted Marinated Long Island Duck with Green Olive and Balsamic Vinegar Sauce or Roast Leg of Lamb with Mustard Crumbs.
- Preheat oven to 325°F.
- Cut the escarole lengthwise into quarters, wash thoroughly (see box), and pat completely dry.
- Heat 3 tablespoons of the olive oil in a large ovenproof sauté pan or flameproof gratin dish over medium heat. (It’s important to use a shallow pan with low sides so excess moisture can evaporate as the dish cooks.) Sear the escarole until browned and season with salt and pepper. Transfer to a plate.
- Reduce the heat to medium-low, add the remaining 1 tablespoon olive oil, onions, and garlic to the pan, and cook until the onion is tender, about 10 minutes.
- Return the escarole to the pan and add the herbs, lemon zest, chicken stock, and wine. Bring to a boil and cook for 10 minutes, or until the liquid is reduced to a third of its original volume. Cover the escarole with a piece of foil, transfer to the oven and braise for 30 minutes, or until it is tender and the liquid has been absorbed.
- Take the pan out of the oven and increase the oven temperature to 400°F. Remove the foil and sprinkle the cheese and crumbs over the top of the escarole. Return the pan to the oven and bake until a golden brown crust forms, about 15 minutes. Serve immediately.