Sauteed Escarole with Toasted Pearl Couscous and Poached Eggs (Adapted From Sunset magazine) ![]() The dish, nearly completed -- just awaiting the poached eggs. I ran across this marvelous recipe in the January issue of Sunset magazine, and just had to share it. (My compliments to its creator, Chef Ethan Stowell at Staple & Fancy Mercantile in Seattle.) Truth be told, I do not think I had ever eaten escarole before. Now, I am HOOKED. I am also hooked on pearl couscous, which is a shame, because it's a little on the pricey side. It looks sporty as all get-out, though, especially if you get the tri-colored variety. I apologize for not having a good picture of the final plated product. My family unanimously loved it! 1 cup pearl couscous About 5 tbsp. EVOO, divided About 3/4 tsp salt, divided 1/2 tsp. crushed garlic 2 large heads escarole, stem ends trimmed, leaves rinsed and drained. 1/2 cup reduced-sodium chicken broth About 1/2 tsp. pepper 1/4 cup distilled white vinegar 4 large eggs About 1/2 cup finely-grated parmesan cheese Toast the couscous in 1 T. oil in a medium saucepan over medium heat, stirring occasionally, until mostly golden, 7 to 8 minutes. Add 1/4 tsp. salt and 2 cups water; bring to a boil. Cover, reduce heat, and simmer until barely tender, 8 to 10 minutes. Drain. Cook garlic in remaining 1/4 cup oil in a large frying pan over medium heat until softened but still pale, 2 to 3 minutes. Add escarole and cook until it begins to wilt, 2 to 3 minutes. Add couscous and stir to coat, then add broth and 1/2 tsp. pepper and cook 2 to 3 minutes more. Season with about 1/4 tsp. salt and pepper to taste and keep warm. Fill saucepan used for couscous 3/4 full of water, add vinegar, and cook over high heat until bubbles barely break the surface. Reduce heat to medium-low. Crack eggs into water and give water a gentle stir to ensure eggs aren't sticking to pan. Cook 3 minutes for runny yolks. With a slotted spoon, transfer eggs to paper towels. Sprinkle with about 1/4 tsp. salt and pepper to taste. Divide escarole mixture among 4 soup plates and set an egg on each. Drizzle with more oil and sprinkle with parmesan.
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