Bon Appétit | February 2013
photo by Brian W. Ferry
yield
Makes 4 servings
active time
20 minutes
total time
20 minutes
Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté.
Ingredients
Preparation
Heat oil and butter in a large skillet over medium heat. Add anchovies and cook, mashing with the back of a spoon, until anchovies dissolve and a paste forms, about 3 minutes. Add garlic and capers; cook, stirring constantly, until garlic is fragrant but not brown, about 1 minute.
Increase heat to medium-high. Add radishes and cook, tossing often, until crisp-tender, about 3 minutes. Add shrimp; cook, tossing occasionally, until just cooked through, about 4 minutes.
Add half of escarole and toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until wilted, about 1 minute more. Remove from heat.
Add Parmesan and lemon juice. Season with salt and pepper; toss to combine.
Per serving: 300 calories, 14 g fat, 4 g fiber
Nutritional analysis provided by Bon Appétit
my notes
via Epicurious.com: New Recipes http://ift.tt/1BbZ7Zs
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