Why this recipe works a savory Asian flavor profile enlivens this quick and easy take on braised greens. We started with a generous 2 pounds of leafy, slightly bitter escarole. To fit everything in the pot, we sautéed half of the greens before adding the rest. We then removed the lid to allow most of the remaining liquid to evaporate as the escarole finished cooking. Chopped onions, browned to bring out their sweetness, served as a simple flavor foundation. For seasoning, we combined hoisin sauce, soy sauce, rice vinegar, and sesame oil, along with pepper flakes, which added some welcome heat. Adding the sauce during the last few minutes ensured the sauce would have enough time to season the greens without over-reducing. Toasted sesame seeds sprinkled over the top gave this dish a little textural contrast and more sesame flavor.
SERVES: 4
TOTAL TIME: 30 minutes
INGREDIENTS:
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped fine
- 1 garlic clove, minced
- ¼ teaspoon red pepper flakes
- 2 heads escarole (2 pounds), trimmed and sliced ½ inch thick Salt and pepper
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons soy sauce
- 2 tablespoons sesame seeds, toasted
INSTRUCTIONS:
- Heat olive oil in Dutch oven over medium heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in half of escarole and cook until beginning to wilt, about 2 minutes. Stir in remaining escarole and ¼ teaspoon salt. Cover, reduce heat to medium low, and cook, stirring occasionally, until greens are tender, about 10 minutes.
- Uncover and increase heat to medium. Stir in hoisin, rice vinegar, sesame oil, and soy sauce. Cook until most of liquid has evaporated, about 3 minutes. Season with salt and pepper to taste. Sprinkle with sesame seeds and serve.
