Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté with shrimp.
Ingredients
4 Servings
2
tablespoons olive oil
1
tablespoon unsalted butter
2
anchovy fillets packed in oil, drained
2
large garlic cloves, finely chopped
2
tablespoons drained capers, chopped
8
radishes, trimmed, quartered
1
1/4 pounds large shrimp, peeled, deveined
1
head of escarole, torn into large pieces (about 10 cups)
3
tablespoons finely grated Parmesan
1
tablespoon fresh lemon juice
Kosher salt, freshly ground pepper
Preparation
-
Step 1
Heat oil and butter in a large skillet over medium heat. Add anchovies and cook, mashing with the back of a spoon, until anchovies dissolve and a paste forms, about 3 minutes. Add garlic and capers; cook, stirring constantly, until garlic is fragrant but not brown, about 1 minute.
Step 2
Increase heat to medium-high. Add radishes and cook, tossing often, until crisp-tender, about 3 minutes. Add shrimp; cook, tossing occasionally, until just cooked through, about 4 minutes.
Step 3
Add half of escarole and toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until wilted, about 1 minute more. Remove from heat.
Step 4
Add Parmesan and lemon juice. Season with salt and pepper; toss to combine.
Nutrition Per Serving
4 servings
1 serving contains: Calories (kcal) 300 Fat (g) 14 Saturated Fat (g) 4.5 Cholesterol (mg) 230 Carbohydrates (g) 7 Dietary Fiber (g) 4 Total Sugars (g) 1 Protein (g) 34 Sodium (mg) 690