I’ve by no means been capable of muster such enthusiasm for winter’s bitter leafy greens. I like them? positive. I get excited? in the least. It has been over a decade since we found that kale can truly be edible, and what sorts of thrilling strides have we made in consuming natural meals since then? different inexperienced leafy greens, equivalent to endive, want progressive recipes that persuade us that they are often way more than a garnish. This, expensive reader, is that form of recipe: the sort that really makes you excited to eat the leaves.
Like many bitter greens, curly endive, which your grocery retailer may label “radicchio” or “frisee,” tastes finest when generously seasoned with acid or salt. So why not do one thing that will go the additional mile with each? a fast dip in highly regarded water wilts the endive sufficient to make it malleable, and in addition makes this notoriously soiled vegetable glowing clear. after wringing out extra water, the leaves are positioned collectively on paper towels like a inexperienced blanket, the place they’re bathed with lemon zest and ultra-salty chopped anchovies. if anchovies aren’t your factor, you can substitute them with a touch of fancy fleur de sel, or maybe some salty cheese, like crumbled feta or grated pecorino romano. there are lots of thrilling locations this dish can go if you are keen to make use of your creativeness.
as soon as the filling is in place, the greens are folded right into a neat little package deal, then dusted with flour not as soon as, however twice: even with squeezing and drying, the endive will nonetheless have a little bit of water trapped inside. , and somewhat additional flour will assist soak all that up for when it is time to fry the escarole in garlic-infused olive oil. fried capers and grated asiago add much more salt—with another vegetable it might seem to be an excessive amount of, however with endive it is simply good—and a beneficiant squeeze of recent lemon juice ties all of it collectively. serve it with a easy roast hen or, higher but, throw an egg on prime, and put together to be swept up in zest for bitter leafy greens in a method you by no means thought potential.
curly endive picatta
fried escarole with lemon sauce and capers
1-3 servings
- 1 large-headed curly endive
- 3-4 anchovy fillets, chopped
- 1 medium lemon
- 4 massive garlic cloves
- 1/2 cup olive oil
- 1/2 cup flour
- 1-2 tbsp. capers
- asiago cheese, for shaving
minimize the bottom of the endive to separate the leaves. warmth a small pot of water to a simmer, then add the endive and stir with tongs for a couple of minute. as soon as wilted, use tongs to maneuver the endive right into a colander, then pour chilly water over it till cool. Pour the soiled water from the pot down the drain.
Place two layers of paper towels on a big chopping board. use your palms to wring as a lot water as potential from the endive leaves and line them up aspect by aspect as follows:
Grate the lemon and blend with the chopped anchovies (what number of anchovies you use is as much as you and your private style), then unfold over the endive. fold endive into thirds, like a leaflet. wrap it in paper towels and roll it excessive with a rolling pin or the aspect of a can to tamp it down and squeeze out any water that has been too cussed to return out. Put the flour on a plate and move over either side of the escarole, let it relaxation.
In a flat-bottomed skillet, cook dinner the oil over excessive warmth till simply shimmering. Crush the garlic cloves with the aspect of your knife and blend them into the pan, stirring the oil to assist it infuse. cook dinner garlic on either side till golden and crisp, then take away to small bowl.
Flour the endive a second time, gently shaking off any extra, then place in the pan and fry undisturbed for 3 minutes. Utilizing a spatula, rigorously flip the endive over (it is okay if you drop somewhat, simply use the spatula to carry it again collectively). flip the warmth right down to medium and cook dinner for an additional two minutes, then add the capers to the edges of the pan. proceed cooking for an additional minute or so till the capers are golden brown and crisp.
Take away the escarole and capers onto a plate. minimize the grated lemon into quarters and squeeze all of it out, then chop the fried garlic and sprinkle it over the escarole. Scrape some Asiago cheese on prime and serve instantly.
