Braised Escarole

In a pan and also with the Bimby
A light and tasty vegan side dish, easy and economical, made in a few minutes without adding water.
In this dish, I’ve brought all the flavors of my land, the capers in sea salt from Panarea, the brined olives I make myself, and the raisins from Salina.
Everything deglazed with Malvasia from the Aeolian Islands.
What can I say….. enjoy your journey in Sicily.

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Cost: Very economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stove, Other
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring, Summer

269.53 Kcal

calories per serving

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Energy 269.53 (Kcal)
Carbohydrates 18.64 (g) of which sugars 13.75 (g)
Proteins 2.45 (g)
Fat 11.75 (g) of which saturated 1.60 (g)of which unsaturated 0.01 (g)
Fibers 3.60 (g)
Sodium 267.89 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

1.3 lbs escarole (endive)
1 clove garlic
1 chili pepper (if you like it)
2.82 oz extra virgin olive oil
0.42 cup raisins
2 tbsps salted capers
3.5 oz green brined olives
0.25 cup sweet white wine (Malvasia)

for you

Tools

What we need

1 Knife
1 Cutting board
1 Pan

Steps

Preliminaries to prepare

The first thing to do is wash the escarole.
For this operation, do not cut the base, at least for now.
Fill the sink with water and, holding the escarole by the base, move it up and down, changing the water until it comes out clean.
Then drain the escarole, cut its base, and finally cut it in half.
Rinse it again and let it drain in a colander.
In the meantime, while the escarole drains, soak the raisins, and rinse the brined olives and capers multiple times.
In a pan, pour the olive oil, and add the minced garlic and chili pepper. Let it flavor.
then add the escarole. Cover with a lid and let it simmer for about 3 minutes.
Then turn the vegetables and pour the wine. Let the alcohol completely evaporate and then…
add the capers, olives, and raisins,
Cover again with the lid, lower the heat
and let it cook for 15 minutes.
Now the escarole braised in the pan is ready to be served.
Place the garlic and chili pepper in the bowl and chop: 3 sec./speed 6. Gather at the bottom with the spatula.
Add the extra virgin olive oil, and with the basket instead of the measuring cup, flavor: 3 min./250°F/reverse/speed 1.
Add the escarole, raisins, capers, olives, and salt to taste, the wine, and cook with the basket instead of the measuring cup: 7-9 min./212°F/reverse/speed 1.
The braised escarole prepared with our friend Bimby is ready.