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Title: Sauteed Apples, Fennel, Radiccio with Calvados
Categories: Vegetable
Yield: 1 Servings
| 1 | c | Flavorful apple juice |
| 1 | sm | Head of radiccio, about 2 |
| c | Leaves | |
| 2 | c | Inner escarole leaves or |
| Dandelion greens | ||
| 1 | tb | Light olive oil |
| 1 | md | Fennel bulb, quartered |
| Lengthwise, cored, and | ||
| Thinly sliced | ||
| Salt | ||
| Black pepper or five-pepper | ||
| Mixture | ||
| 1 | md | Crisp, tart apple, cored and |
| Thinly sliced | ||
| 1 | tb | Calvados or dry sherry |
| 1 | tb | Unsalted butter |
Pour the apple juice into a small saucepan set over medium-high heat and reduce the volume to about 1/2 cup. Set aside.
Prepare the radiccio and escarole leaves. Trim off the base and seperate the leaves; keep the small leaves whole and cut the larger leaves into pieces. Wash and spin dry. [I actually just coarsely sliced everything, after coring the radiccio.]
Heat the oil in a medium-sized saute pan; add the fennel, 1/4 teaspoon salt, and a few pinches of pepper. Saute over medium heat for about 2 minutes, then add the radiccio and escarole along with 1/4 teaspoon salt and a pinch of pepper. Cook for about 1 minute, until the greens are just wilted. Add the apple, juice, and Calvados or sherry; saute for 1 minute more, until the greens are completely wilted. Turn off the heat to cool the pan. (This will keep the butter from melting and breaking.) Add the butter and toss everything together. Serve immediately.
from _Fields of Greens_. From: selk@midway.uchicago.edu (lori ann selke)
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