Laura & Becky did you read the Boston Globe on Sunday? There was a one pot recipe contest, this was the winner....it looks great!
ESCAROLE WITH CHICKEN SAUSAGE
SERVES 6
3 tablespoons olive oil
2 pounds sweet Italian chicken sausage, cut into 1-inch pieces
Crushed red pepper (optional)
10 cloves garlic, chopped
4 heads escarole, cut crosswise into 3-inch lengths
1 cup pitted Kalamata olives, halved
2 cans (15 ounces each) cannellini beans, drained and rinsed
1 cup pine nuts, toasted
1/2 cup small capers
1/2 cup Parmesan or Romano cheese, grated
Salt and black pepper, to taste
1/2 cup Italian-flavored bread crumbs, toasted
In a large, deep, ovenproof saute pan over medium heat, heat the olive oil. Add the sausage and red pepper, if using, and cook until sausage is light brown on all sides and almost cooked through, 8 to 10 minutes. Add the garlic and the escarole and continue cooking over medium heat, stirring, until escarole begins to cook through and is reduced in volume but remains green and crunchy, about 10 minutes (do this in batches if the pan is too small). Add the olives, beans, pine nuts, and capers. Stir them in and heat through, about 2 minutes. Turn on the broiler. Remove the pan from the heat, stir in the cheese, and season with salt and black pepper. Sprinkle the mixture with bread crumbs and heat under the broiler until crumbs are golden brown, about 2 minutes. Serve immediately.
This recipe also reminded me of what you were making for dinner last night...it sounded similar! Sorry you were not please with the final results.
COD WITH SWISS CHARD AND POTATOES
SERVES 6
2 1 1/2-pound skinless cod fillets
Salt and pepper, to taste
1/4 lemon
2 tablespoons olive oil
1 large onion, cut in half and thinly sliced
1 bulb fennel, cored and thinly sliced
1 can (28 ounces) diced tomatoes, drained
3 medium Yukon Gold potatoes, thinly sliced and set aside in a bowl of water
3 cups low-sodium chicken broth
6 cups coarsely chopped Swiss chard
2 tablespoons unsalted butter
2 cups chopped fresh basil (optional)
Rinse the cod, pat dry, and sprinkle with salt and pepper. Squeeze the lemon over the fillets and set the fish aside.
In a large saute pan over medium heat, heat the olive oil. Add the onion and fennel, season with salt and pepper, and cook until vegetables are soft, about 5 minutes. Mix in the tomatoes and simmer the mixture for about 5 minutes. Remove the potato slices from the water, dry them on paper towels, and arrange them on top of the tomato mixture. Season with more salt and pepper, add the chicken broth, cover, and simmer until the potatoes are tender, about 10 minutes.
Lay the cod fillets on top of the potatoes and put the Swiss chard on top of the fish. Cover again and cook until the chard is wilted and the fish is cooked through, about 10 minutes. Take the pan off the heat and divide the chard among 6 plates. Divide the fish into portions and place on top of the chard, then divide and arrange the potatoes around the fish. Put the pan back on the heat, add the butter to the sauce, and stir to mix. Reduce for about 2 minutes, then adjust seasoning with salt and pepper. Add basil, if using, to the sauce, stir to mix, and spoon over the fish. Serve immediately.
I have not tried them but thought I would share. Good morning all!
Ann
