Baby Peas And Escarole Martha Stewart Recipes

Steps:

• Place the peas in a large stockpot, and pour enough water to cover by 2 inches. Soak for at least 6 hours or overnight. Drain and rinse, and return to the pot. Add the onion, broth, and water; bring to a boil, reduce the heat, and simmer until peas are tender, about 30 minutes.
• Meanwhile, place potatoes in a medium saucepan, and add cold water to cover by 1 inch. Simmer until potatoes are tender, about 25 minutes. Drain and let cool, and cut into quarters.
• In a grill pan or under a broiler, cook the sausage, turning occasionally, until nicely browned and cooked through, 12 to 15 minutes. Cut into 2-inch pieces.
• Melt butter in a large nonstick skillet over medium heat. Add garlic, and cook until golden. Add escarole; cook, stirring until tender, 8 to 10 minutes.
• Add potatoes and escarole to black-eyed peas, and cook over medium heat until mixture returns to a simmer. Divide among six shallow soup bowls, and arrange sausage links on top. Season with the salt and pepper.

Steps:

• Cook peas in boiling water until just tender, 4 to 5 minutes.
• Drain well.
• Melt butter in small skillet and soften escarole over low heat, 1 to 2 minutes.
• Sprinkle with sweetener and season to taste.
• Add the peas and toss gently.
• Serve with additional butter to taste.

Steps:

• In a large skillet, heat oil over medium. Add garlic; cook, stirring, until fragrant and lightly golden, about 3 minutes. Add escarole, and season with salt. Cook, tossing frequently, until tender, about 10 minutes. Serve with lemon wedges.

Steps:

• Preheat oven to 450°F, with a rack in upper third. Place potatoes in a pot; cover with 2 inches generously salted water. Bring to a boil and cook until almost tender, 3 to 5 minutes; drain. Remove zest from lemon in long strips with a peeler, then use a sharp knife to slice strips into a fine julienne. Squeeze 3 tablespoons lemon juice into a bowl, whisk in oil and capers, and season with salt and pepper.
• Season both sides of chicken with salt and pepper; arrange in an even layer on a rimmed baking sheet with onion and potatoes. Pour caper mixture over everything; toss to coat. Roast until chicken is golden brown and cooked through, 45 to 50 minutes; transfer to a plate.
• Switch oven to broil and cook vegetables, stirring once, until juices have reduced slightly and vegetables are charred in places, about 5 minutes. Stir in julienned lemon zest and escarole; broil another 30 seconds. Serve with chicken and mustard.

Steps:

• In a small bowl, whisk together mustard and red-wine vinegar. Slowly whisk in the olive oil; season with salt and pepper. Set vinaigrette aside.
• Heat the broiler. Toast the bread slices until golden brown on both sides, 2 to 3 minutes per side. Set toast aside.
• Separate the escarole leaves, and rinse well under cold running water; pat dry. Roughly chop leaves, and transfer to a large bowl.
• Cut the pear in half lengthwise; using a melon baller, remove core, seeds, and stem. Thinly slice pear halves lengthwise; add to bowl.
• Add celery pieces, and drizzle the vinaigrette over the salad. Toss gently to combine. Divide among four salad plates; serve with toast.

Steps:

• Soak bread with milk in a small bowl for 2 minutes. Squeeze excess moisture from bread, and tear into small pieces. Stir meats, soaked bread, onion, garlic, currants, and oregano in a large bowl until well mixed; season with salt and pepper. Roll into 1 1/4-inch balls.
• Heat oil in a medium saute pan over medium heat. Cook meatballs, turning often, until browned and cooked through, 12 minutes.
• Bring stock to a boil in a medium pan. Reduce heat to medium-low. Add meatballs, escarole, beans, and chile; cook until heated through, about 5 minutes. Season with salt and pepper.