Poached Escarole with Red Onion
Votes: 2
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 152, total fat 14 G., saturated fats 2 G., proteins 2 G., carbohydrates 7 G., fiber 4 G., cholesterol 0 mg, sodium 390 mg, sugar 1.5 G.
Calories 152, total fat 14 G., saturated fats 2 G., proteins 2 G., carbohydrates 7 G., fiber 4 G., cholesterol 0 mg, sodium 390 mg, sugar 1.5 G.
Escarole is a tender, leafy green that's often underappreciated. A few minutes of pan-frying is all it takes to soften the leaves while preserving their vitamins. In this recipe, red onion and wine vinegar add a touch of sweetness and tartness to the escarole, counteracting its slightly bitter flavor. It's a great light side dish for any meat, poultry, or fish.
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 head of escarole
- 1 red onion
- 1/4 cup olive oil
We recommend
Recipes with similar ingredients: escarole salad, wine vinegar, red onion
Cooking the dish according to the recipe:
- In a large skillet over medium-high heat, sauté 1 thinly sliced red onion in 1/4 cup olive oil for 5 minutes. Add 2 tablespoons red wine vinegar. Add 1 coarsely chopped escarole and 3/4 teaspoon coarse salt. Cover and simmer until the leaves are wilted, 5 minutes. Uncover and cook until the excess liquid has evaporated.
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