Seasonal Market Catch Recipe
Braised Escarole, Roasted Tomatoes, White Beans, Long Stem Artichokes, White Wine, Garlic
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare Ingredients
Rinse and chop the escarole into bite-sized pieces. Halve the roma tomatoes. Mince the garlic cloves.
- 2
Sauté Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- 3
Add Tomatoes
Add the halved tomatoes to the skillet and cook for 5-7 minutes until they begin to soften.
- 4
Incorporate Escarole
Stir in the chopped escarole and continue cooking for another 5 minutes until wilted.
- 5
Add White Beans and Artichokes
Drain and rinse the canned white beans, then add them along with the long stem artichokes to the skillet. Stir gently to combine.
- 6
Deglaze with Wine
Pour in the white wine, and add salt and black pepper. Bring to a simmer and let cook for 10 minutes, allowing the flavors to meld.
- 7
Serve
Garnish with fresh parsley and serve warm. This dish pairs well with crusty bread.
