Sauteed escarole with toasted couscous and poached eggs

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My neighbor, Lisa, gave me a great article from Sunset magazine with recipes for different greens from well-known chefs. Greens are soooo good for us, but not everybody loves them, so I was happy to see some new ideas on how to prepare/disguise them so non-green loving folks will eat them. Personally, I love greens, I crave them this time of year and will eat them with green eggs in a boat, with a goat, with a fox, in a box, I will eat them here or there, I will eat them anywhere! But if you or your family is not of the same opinion, this recipe from Staple and Fancy chef Ethan Stowell, might change their mind. I did change this recipe just a bit by adding a topping of melted butter with smoky paprika in it which I think added the bit of jazz I wanted for this dish, but the recipe called for 1/2 cup Parmesan as a topping. Now you know, so you can choose your favorite and serve it with toast for a nice lunch or add roasted potatoes for light supper.

Serves 4
About 40 minutes

1 cup Israeli couscous (available in bulk at the PCC)
about 5 tbsp olive oil
1 tsp sea salt
2 garlic cloves, thinly sliced
2 large heads escarole, stem ends trimmed, leaves rinsed and drained (leave some water on the leaves)
1/2 cup chicken stock
1/2 tsp freshly ground pepper
1/4 cup white vinegar
4-8 large chicken or duck eggs (1 or 2 per person, depending on appetites)
2 tbsp butter
1 tsp smoky paprika (sweet or hot depending on your preference)

-Toast couscous in 1 tbsp oil in a medium saucepan over medium heat, stirring occasionally, until mostly golden, 7-8 minutes.  Add 1/4 tsp salt and 2 cups water, bring to a boil. Reduce heat and simmer until just tender, 8-10 minutes. Drain and set aside.
-Cook garlic in remaining 1/4 cup olive oil in a large frying pan over medium heat until softened, but still pale, 2-3 minutes.  Add escarole and cook until it begins to wilt, 3-4 minutes.  Add couscous and stir to coat, then add stock and 1/2 tsp pepper and cook 2-3 minutes more.  Season with about 1/4 tsp salt and pepper to taste and keep warm.
-Fill another deep frying pan with water, add vinegar and cook over high heat until bubbles barely break the surface.  Reduce heat to medium-low and crack eggs into the water gently. You can use a large spoon to shape the whites close the yolks.  Cook for about 3 minutes for runny yolks, making sure the water doesn’t exceed a gentle simmer.

 With a slotted spoon, transfer eggs to paper towels and drain.



-Melt butter in a small pan until foamy. Add paprika and cook 30 seconds or so.
-Divide escarole mixture among 4 soup plates and serve 1-2 eggs on each. Add a sprinkle of salt and pepper, then pour a bit of the butter/paprika mix on top of each and serve.

gretta (140 Posts)

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