This is a lovely side dish. The sweet taste of the apples nicely offsets the delicate bitter flavor of the escarole making for a very nice side to a simple or special supper.
Makes 3-4 servings
extra virgin olive oil
2-3 cloves fresh garlic, thinly sliced
1 red onion, thin half-moon slices
generous pinch crushed red pepper flakes
2 medium heads escarole, rinsed well, quartered lengthwise
dry white wine
2-3 sweet apples, diced (do not peel)
2 tablespoons brown rice syrup
juice of one half lemon
Place a small amount of oil, garlic and onion in a deep skillet and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and red pepper flakes and sauté for 2-3 minutes. Spread the onions evenly over the bottom of the skillet and lay escarole on top. Sprinkle lightly with salt and add enough white wine to just cover the bottom of the skillet. Cover and cook until escarole begins to brown, 7-10 minutes.
While the escarole cooks, place apples in a saucepan with a pinch of salt and rice syrup. Turn heat to medium-low and cook, stirring constantly, until rice syrup melts and coats the apples, about 3 minutes. The apples will still be crisp. Remove from heat and stir in lemon juice.
Transfer braised escarole to a serving platter and top with cooked onions. Spoon apples over top and serve.