Braised Escarole

Top Chef Masters winner Floyd Cardoz flavors tender braised escarole with fragrant ginger and cumin seeds.

 

Slideshow of Vegetable Side Dish Recipes More Vegetable Side Dish Recipes

 

  • Total Time:
  • Servings: 6
KEY: Braising, Christmas, Thanksgiving, Indian, Side Dishes

Related Video

More Videos
Why Chef Magnus Nilsson Created The Nordic Cookbook

Ingredients

  • 1/4 cup canola oil
  • 1 tablespoon mustard seeds
  • 1/2 tablespoon cumin seeds
  • 1 dried chipotle chile
  • 1 diced onion
  • 2 tablespoons minced fresh ginger
  • 2 heads of escarole, cleaned
  • 1 cup chicken stock
  • Salt and freshly ground pepper

How to make this recipe

  1. In a large pot, heat the canola oil until shimmering. Add the mustard seeds and cook until they pop. Add the cumin seeds, chipotle chile, onion and ginger and cook until the onion is translucent. Add the escarole and chicken stock and simmer until the escarole is tender, about 10 minutes. Season with salt and pepper.
Contributed By Published December 2011

Related Video

More Videos
Why Chef Magnus Nilsson Created The Nordic Cookbook




473170 recipes/braised-escarole 2013-12-06 Floyd Cardoz braising|christmas|thanksgiving|indian|side-dishes|6 december-2011,Floyd Cardoz,top chef masters,north end grill,braised vegetables,escarole recipe,indian vegetable,indian spices,christmas side dish,holiday side dish,vegetable side dish recipes,braised-escarole 473170
Close