Spicy Braised Escarole Recipe

Name: Spicy Braised Escarole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1/4 pound thickly sliced soppressata, cut into 1/4-inch dice; 2 garlic cloves, minced; 1/2 teaspoon crushed red pepper; 4 heads of escarole (2 1/2 pounds), dark outer leaves removed, inner leaves coarsely chopped; One 14-ounce can diced tomatoes; 1 tablespoon minced oregano; Salt and freshly ground pepper; 1/4 cup panko (Japanese bread crumbs); 2 tablespoons freshly grated Parmesan cheese

Servings: persons

3 tablespoons extra-virgin olive oil
1/4 pound thickly sliced soppressata, cut into 1/4-inch dice
2 garlic cloves, minced
1/2 teaspoon crushed red pepper
4 heads of escarole (2 1/2 pounds), dark outer leaves removed, inner leaves coarsely chopped
One 14-ounce can diced tomatoes
1 tablespoon minced oregano
Salt and freshly ground pepper
1/4 cup panko (Japanese bread crumbs)
2 tablespoons freshly grated Parmesan cheese

1
In a large soup pot, heat 2 tablespoons of the oil.
2
Add the soppressata, garlic and crushed red pepper and cook over high heat, stirring, until the garlic is golden, about 2 minutes.
3
Add the escarole in batches and cook.
4
Add the tomatoes and oregano, season with salt and pepper and bring to a boil.
5
Cook over low heat until the escarole is tender, 15 minutes; transfer to a bowl.
6
Meanwhile, in a small skillet, heat the remaining 1 tablespoon of olive oil.
7
Add the panko and cook over moderate heat, stirring, until golden, about 1 minute.
8
Off the heat, stir in the Parmesan.
9
Sprinkle the escarole with the Parmesan crumbs and serve.

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 1/4 pound thickly sliced soppressata, cut into 1/4-inch dice, 2 garlic cloves, minced, 1/2 teaspoon crushed red pepper, and more.

Yes, Spicy Braised Escarole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Braised Escarole

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