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Categories:Viewed: 34 - Published at: 4 years ago
Ingredients
- 1/2 cup extra-virgin olive oil
- 1 onion, thinly sliced
- 1 fennel bulbcored and thinly sliced, fronds reserved
- 5 garlic cloves, thinly sliced
- 1/4 cup dry white wine
- One 1-pound head of escarole, coarsely chopped
- 1 1/2 cups water
- 2 tablespoons chopped parsley
- 2 tablespoons chopped dill
- 1 tablespoon fresh lemon juice
- Salt and freshly ground pepper
Method
- In a medium pot, heat the olive oil.
- Add the onion and sliced fennel and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
- Add the garlic and cook, stirring, until fragrant, about 3 minutes.
- Add the wine and cook over moderately high heat until almost evaporated, about 2 minutes.
- Add the escarole and water and bring to a boil.
- Cover and cook over low heat, stirring a few times, until the escarole is tender, about 10 minutes.
- Stir in the parsley, dill and lemon juice.
- Season with salt and pepper, garnish with the fennel fronds and serve.
