Sauteed Escarole with Chestnuts
I had a group dinner awhile back that included sauteed escarole with white beans that I thought was delicious. To make a paleo version for my husband, I decided to substitute the white beans with roasted chestnuts and the results were terrific. The chestnuts neutralized the slight bitterness of the escarole with a sweetness of it’s own. The picture didn’t turn out too well but I promise it’s tasty!
1 large head escarole
5 oz roasted chestnuts
1/2 tablespoon minced garlic
2 tablespoons olive oil
salt and pepper
Clean your escarole and chop into 2-3 inch pieces.
In a large skillet, heat oil over medium. Add garlic and sautee for a couple of minutes. Stir in escarole and stir frequently. You will see the leaves wilt down quickly. After a few minutes, add in the roasted chestnuts (I like to buy the pre-roasted chestnuts from Gefen) . Add in salt and pepper to taste, stir frequently for another 5 minutes until tender. Best served immediately and hot. Enjoy!