Braised Escarole With Parmesan Crust

By á-174942

Ingredients

• 4 tablespoons olive oil
• 1 cup thinly-sliced onion
• 2 large escarole heads washed, dried, and cut into 2" strips
• 4 garlic cloves minced
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon grated lemon zest
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• Salt to taste
• Freshly-ground black pepper to taste
• 1/2 cup freshly grated Parmesan cheese

Details

Servings 8

Preparation

Step 1

Preheat the oven to 325 degrees.

In a large frying pan, heat the olive oil over medium heat. Add the onion and sauté until lightly browned. Add the escarole and garlic and cook until the escarole wilts. Add the rosemary, lemon zest, white wine and chicken stock. Bring to a boil, season lightly with salt and pepper and transfer to a wide, shallow baking dish.

Cover and place in the oven. Bake for 40 to 50 minutes, until most of the liquid is absorbed. Remove the dish from the oven and increase the temperature to 400 degrees. Sprinkle the Parmesan cheese evenly over the top of the escarole. Bake until the top is golden brown and crisp, about 15 minutes.

This recipe yields 8 servings.

Total Carbohydrates: 90.57
Total Carbohydrates minus Fiber: 25
Carbohydrates per Serving: 11.32
Carbohydrates per Serving minus Fiber: 3.25