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    You are in: Home / Recipes / Catalan Escarole Recipe
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    Catalan Escarole

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    12 mins

    13 mins

    Buster's friend's Note:

    A quick and delicious recipe from the Chicago Tribune that makes delightful use of our garden bounty of escarole. We have made a nice vegetarian dinner of this with freshly steamed rice. Of course, then this only served two instead of the listed four (LOL). They said, "Jose Garces uses dried guindilla chilies, but more common Anaheim, California or guajillo chilies can be substituted. This recipe is adapted from his book, "Latin Evolution.""

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    Units: US | Metric


    1. 1
      Soak the chili in hot water until soft. Seed & thinly slice. Set aside.
    2. 2
      Toast the pine nuts in a small skillet over medium heat until golden, about 5 minutes, stirring constantly.
    3. 3
      Add 1 Tbsps. of the butter and 1/8 teaspoons salt. Continue stirring until the butter has melted and coats the nuts; set aside.
    4. 4
      Heat the oil in a small skillet over low heat; add the shallots and garlic. Cook until shallots are translucent, about 5 minutes.
    5. 5
      Add the reserved pine nuts and currants; cook 1 minute. Raise the heat to high; add the escarole and chili; season with 1/2 teaspoons salt.
    6. 6
      Stir escarole until it begins to wilt, about 3 minutes. Add the remaining 2 Tbsps. of the butter; stir until melted.

    Ratings & Reviews:

    • on March 01, 2012


      Easy with a lot of yummy flavor. I used 2 heads of escarole & it still was perfect. Thank you! Made for Spain/Portugal's Lettuce Tag 3/12.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Catalan Escarole

    Serving Size: 1 (225 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 417.6
    Calories from Fat 350
    Total Fat 38.9 g
    Saturated Fat 8.0 g
    Cholesterol 22.9 mg
    Sodium 323.6 mg
    Total Carbohydrate 16.3 g
    Dietary Fiber 5.3 g
    Sugars 1.6 g
    Protein 7.2 g

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