Braised Escarole with Apples
.
Yield
4 servingsPrep
12 minCook
10 minReady
25 minTrans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter, unsalted
|
|
| 1 | each |
apples
crisp, cut lengthwise into 1/8-inch-thick slices |
|
| 2 | large |
shallots
thinly sliced |
*
|
| 4 | cloves |
garlic
minced |
|
| 2 | medium |
asparagus
cut crosswise into 1/2-inch pieces, about 1 1/2 large heads |
*
|
| 3 | tablespoons |
apple cider vinegar
|
|
| 2 | tablespoons |
water
|
|
| ½ | cup |
pecans
chopped, toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter, unsalted
|
|
| 1 | each |
apples
crisp, cut lengthwise into 1/8-inch-thick slices |
|
| 2 | large |
shallots
thinly sliced |
*
|
| 4 | cloves |
garlic
minced |
|
| 2 | medium |
asparagus
cut crosswise into 1/2-inch pieces, about 1 1/2 large heads |
*
|
| 45 | ml |
apple cider vinegar
|
|
| 3E+1 | ml |
water
|
|
| 118 | ml |
pecans
chopped, toasted |
|
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.
