My mom and I have been perfecting this recipe for years and years and it is pretty close to perfect. This continues my obsession as of late with saucy cooked salads. They seem more filling than a regular salad but still light and summery. As always, there is plenty of room for substitution.
Ingredients:
1 head of escarole, shredded into 1 inch strips (sub other hearty green like kale, chard, or green cabbage)
2 tablespoons of butter
2 tablespoons of olive oil
5-6 cloves of garlic, coarsely chopped
1 1/2 tbsp sherry vinegar (sub red wine vinegar, white wine vinegar, champagne vinegar, rice wine vinegar, balsamic vinegar - in that order)
1 cup of cherry tomatoes, halved (or a diced tomato)
1 half cup sharp blue cheese, crumbled (sub feta, sharp goat cheese, parmesan)
1 half cup walnuts, coarsely chopped (sub pecans, pine nuts, sunflower seeds, macadamia nuts)
Method:
Combine oil and butter in a large saucepan over medium-low heat. Add in garlic and stir occasionally for about 5-6 minutes, until garlic is soft and fragrant.
Add in shredded greens, stir to coat the greens with the garlic and butter. Cook with a lid over medium-low heat, stirring occasionally, for 10-12 minutes, until greens have softened and browned slightly.
Add in sherry vinegar, cherry tomatoes, and nuts, then return lid and cook for another 5-6 minutes.
Remove from pan with all the drippings, toss with blue cheese
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