1 large sweet onion (such as Vidalia; about 1 lb), thinly sliced
1 large bunch escarole (about 1 1/2 lbs), washed and torn into pieces
1/4 tsp salt
1 box penne
1 15.5oz can chickpeas, undrained
grated Parmesan cheese (optional)
1) Heat oil in 12-inch skillet over medium heat. Add onion and cook, stirring often, for 15 to 23 minutes or until golden. Lower heat if onion is browning too quickly.
2) Add escarole to skillet. Cook, turning occasionally, for about 6 minutes, until leaves are tender and stem ends are still crunchy. Sprinkle with salt.
3) Meanwhile, bring a large pot of salted water to a boil. Cook penne according to package directions, about 11 minutes. Drain, reserving 1/2 cup pasta water, and return pasta to pot.
4) Stir in chickpeas with their liquid. Simmer, stirring occasionally, for 3 minutes or until heated through. Serve over pasta, adding reserved pasta water if needed to thin sauce. Sprinkle with grated cheese, if desired.
Review: I have held on to this recipe for a couple of years now. I never saw escarole in Idaho. I knew it would be easy to find once I moved back to the East Coast. Happily, I added this dish to the menu for the week. It didn't disappoint, either! This was the first time I'd ever made escarole and it was surprisingly mild. It has a bit of a bitter taste, which was balanced by the caramelized onions. Unfortunately, I drained the chickpeas before noticing I needed the juice to make a sauce. Oops! So, this lacked a sauce, but ultimately was fine. It was tasty!!
Adapted from:
http://www.familycircle.com/recipe/vegetables/escarole-with-caramelized-onions-chickpeas/
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