Low Carb Recipe
You can use chicory in place of escarole in this Parmesan Escarole. The braising mellows the flavor and gives the greens a silky, rich texture.
4 tablespoons olive oil
1 cup thinly sliced onion
2 large heads escarole, washed, dried and cut into 2-inch strips
4 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 teaspoon grated lemon zest
1/2 cup dry white wine
1/2 cup chicken stock
Salt and 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.
Recipe makes 8 servings