Braised Escarole with Apples
Submitted by happyzhangbo
Braised escarole with caramelized apples, shallots, and toasted pecans in a cider vinegar pan sauce. A bitter-sweet fall side dish that pairs beautifully with pork, duck, or roast chicken.
YIELD
4 servingsPREP
12 minCOOK
10 minREADY
25 minEscarole is one of those chicories most people walk past in the produce section. Here it gets the star treatment: wilted in brown butter with shallots and garlic, then braised until tender in a quick splash of cider vinegar and water.
The apple does the work of balancing the bitterness. Sliced thin and sauteed separately in butter until lightly caramelized, it brings sweetness without turning the whole dish cloying. Cooking the apple separately keeps the slices intact so they don’t melt into the greens.
Toasted pecans stirred in at the end add crunch and that buttery depth only toasted nuts bring. The vinegar at the start of the braise is key; it cuts the bitterness of the escarole and wakes the whole dish up.
Kitchen Tips
- Use a crisp apple like Honeycrisp, Braeburn, or Pink Lady. Soft apples turn to mush.
- Wash escarole thoroughly. Grit lives deep in the leaves and ruins every bite.
- Toast the pecans dry in a small pan over medium heat for about 4 minutes, shaking often, until fragrant.
- Cover the pan during the braise to trap steam and help the escarole soften evenly.
Variations
- Swap escarole for curly endive, Swiss chard, or kale.
- Use walnuts or hazelnuts in place of pecans.
- Add a handful of golden raisins or dried cranberries with the apple for extra sweetness.
Ingredients
Directions
Heat 2 tablespoons butter in a large skillet over moderately high heat until foam subsides, then sauté apple, stirring occasionally, until tender and slightly caramelized, about 2 minutes.
Transfer apple to a dish with a slotted spoon.
Cook shallots in remaining butter over moderate heat, stirring, until softened.
Add garlic and cook, stirring, 30 seconds.
Add escarole and toss over moderately high heat until it begins to wilt, about 1 minute.
Add vinegar and water and cook, covered, until escarole is tender, about 4 minutes.
Stir in apple, pecans, and salt and pepper, to taste, and cook until just heated through.
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