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Braised Escarole with Apples
By Chef Christina Pirello

Extra Virgin Olive Oil
2 cloves Organic Garlic thinly sliced
1 Red Onion cut into half moon slices
Melissa's Grinder Garden Herb with Sea Salt
Crushed Red Pepper generous pinch
2 medium heads Escarole or Endive rinsed well and quartered lengthwise
Dry White Wine
2 Organic Apples (use Gala Red or Golden Delicious Apples) diced (do not peel)
2 tablespoons Brown Rice Syrup
Organic Blue Agave Syrup
2 Organic Lemon juice freshly squeezed

Place a small amount of oil, with the garlic and onion in a deep skillet and turn heat to medium.

When the onions begin to sizzle, add a pinch of sea salt and red pepper flakes and sauté for 2-3 minutes.

Spread the onion mixture evenly over the bottom of the skillet and lay escarole on top.

Sprinkle lightly with sea salt and add enough white wine to just cover the bottom of the skillet.

Cover and cook until escarole begins to brown, 15-20 minutes.

While the escarole cooks, place the apples in a saucepan with a pinch of sea salt and the rice syrup.

Turn heat to medium-low and cook, stirring constantly, until the rice syrup melts and coats the apples, about 3 minutes.

The apples will still be crisp.

Remove from heat and stir in the lemon juice.

Transfer the braised escarole to a serving platter and top with the cooked onions.

Spoon apples over the top and serve.