26678 sauteeed escarole raisins capers Recipes

butter, apple, peeled, cored, and chopped, lemon juice, ground cinnamon (or to taste), ground nutmeg (a dash or two), raisins, almonds, brown sugar, eggs, water, salt (or to taste), sugar, vanilla extract, butter, creme fraiche (for topping ) (optional)

capers , drained of all but 1 tbsp of their liquid, golden raisins, cauliflower florets, butter, canola , grapeseed, or other neutral-flavored oil, salt and freshly ground black pepper, minced parsley leaves, sea scallops (at least 1 lb) cut in half through their equators, freshly grated nutmeg , plus a little more, sherry vinegar

olive oil, bulk italian sausage, cartons chicken broth, cannellini beans, rinsed and drained, head escarole, chopped, tomato sauce

olive oil, divided, heads escarole, salt and pepper to taste, crushed red pepper flakes, garlic, minced, cannellini beans, undrained, fresh parsley, chopped

head escarole (1 lb), tough ribs discarded and leaves thinly sliced (8 cups), olive oil, onion, chopped, garlic clove, chopped, celery rib, cut diagonally into 1/8-inch-thick slices, carrots, cut diagonally into 1/8-inch-thick slices, chicken broth or vegetable broth, water, white beans such as cannellini, rinsed and drained, grated parmesan

champagne vinegar or white wine vinegar, fresh orange juice, fresh lemon juice, fresh lime juice, grated lemon peel, grated lime peel, grated orange peel, grapeseed oil or olive oil, head of escarole , coarsely torn, head of butter lettuce , coarsely torn, granny smith apple, quartered, cored, thinly sliced, fresh pomegranate seeds, hazelnuts, toasted , husked

light red or white wine , such as fiano del avellino, warm water, fresh yeast, honey, salt, extra-virgin olive oil, all-purpose flour, head escarole , about 1 1/4 to 1 1/2 lb, extra-virgin olive oil, garlic, thinly sliced, very small capers , rinsed 3 times in water and drained, salted anchovies, finely minced, gaeta olives, pitted but left whole, dried currants, pine nuts, fresh ricotta, salt and pepper

extra-virgin olive oil, heads escarole, cleaned, rinsed and dried, red onion, sliced thin, honey, currants , or raisins, salt and freshly ground black pepper

fennel bulbs (1 lb total), stalks discarded, whole almonds (preferably marcona), lightly toasted, extra-virgin olive oil, garlic cloves, finely chopped, raisins, whole coriander seeds, grated orange zest, fresh orange juice, saffron threads, crumbled, chopped cilantro, fennel fronds and chervil leaves

pork chops, garlic, chopped, shallots, chopped, scallion, chopped (julienne green part of 2 for garnish), black olives, capers, whole tomato in puree (10 oz), chicken stock, feta cheese, crumbled, fried onions (more or less , crush some into powder, leave some whole), olive oil

fresh flounder fillets, flour, salt, pepper, butter, vegetable oil, lemon juice, grated lemon zest, fresh chopped parsley, capers, chopped

salted capers, lemon, fresh flat-leafed parsley leaves, golden raisins, chopped shallot, water, freshly ground black pepper, extra-virgin olive oil

tomatoes, each cut in 6 wedges, olive oil, kosher salt and ground black pepper, to taste, dried tarragon or 1/2 tsp chopped , fresh tarragon, cannellini beans, drained and rinsed, garlic, halved, white wine vinegar, extra-virgin olive oil, kosher salt , to taste, hot pepper sauce, water, escarole lettuce mix , including radicchio, escarole, frisee, chicory and mache or, same lettuce in heads , cleaned of damaged leaves, cored, washed and, scallions, trimmed and sliced, pitted black olives, quartered

raisins, golden raisins, water, olive oil, diced onion, minced garlic, seeded and chopped plum tomatoes, grated lemon rind, fresh lemon juice, pitted kalamata olives, coarsely chopped, capers, drained, pine nuts, toasted, chopped fresh flat-leaf parsley, salt, freshly ground black pepper

olive oil, fresh lime juice, serrano chile, minced, escarole salad mix (about 7 oz), cannellini (white kidney beans), drained, rinsed, kalamata olives, pitted, halved, toasted pepitas (pumpkin seeds) or pine nuts

minced garlic, extra-virgin olive oil, dried currants, cider vinegar, salt, black pepper, heads escarole (2 lb), dark outer leaves removed and pale green and yellow inner leaves torn into bite-size pieces (16 cups), fresh flat-leaf parsley leaves, hazelnuts, toasted and chopped

garlic clove, minced and mashed to a paste with 1/4 tsp salt, flat anchovy fillet, or to taste, chopped, balsamic vinegar, fresh lemon juice, dijon-style mustard, olive oil, escarole, rinsed , spun dry, and torn into pieces, fresh spinach leaves, washed well , spun dry, and torn into pieces, chopped red onion

olive oil, divided, granny smith apple, cored, cut into 1/3-inch-thick wedges, walnut halves, sugar, chopped shallots, apple cider vinegar, head of escarole , cut into 3/4-inch-thick strips (6 cups packed), sliced radicchio, thick slices saint andre cheese