Stewed escarole with tomatoes
Votes: 3
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Juicy, slightly bitter escarole is perfect for braising. Combined with garlic, red pepper, oregano, and tomatoes, its flavor becomes more complex, with savory, spicy, and sweet notes. And don't forget the cherry on top—a handful of grated Parmesan cheese at the end. It takes just minutes to prepare, and braised escarole makes a perfect side dish for any meat or poultry dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 bunch of escarole
- 1 can (400 g) chopped canned tomatoes
- 3 cloves of garlic
- 2 tbsp oregano
- Grated Parmesan, for serving
We recommend
Recipes with similar ingredients: escarole salad, tomatoes, red pepper flakes, oregano
Cooking the dish according to the recipe:
- In a large saucepan over medium-high heat, cook 3 chopped garlic cloves until golden. Add 1 large bunch of chopped escarole, season with salt and red pepper flakes, and cook until the leaves are wilted, 3 minutes.
- Add one can (400 g) of diced tomatoes; cook until the liquid has evaporated, 7 minutes. Add 2 tablespoons of chopped oregano and season with salt. Drizzle with olive oil and sprinkle with grated Parmesan.
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