Sautéd escarole en croute
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
I head escarole, washed and chopped1 ball of fresh mozzarella cheese (part skim if possible)1/2 onion, chopped finely1/2 tomato, diced1 cup vegetable broth1 tbsp olive oil1 sheet ready to bake puff pastry2 oz parmesan cheese, grated as finely as possibleSalt and pepper to tasteWax paper or parchement paper to line cookie sheet1 egg white, separated from the yolk
Pre-heat oven to 180°C or 375°F.
Cut the mozzarella into small pieces (.5 inch square) and put them into a collander over the sink to drain while you prepare the vegetables.
In a fairly deep frying pan or skillet, cook the chopped onion in the olive oil until translucent, about 5 minutes. Add the chopped escarole and the diced tomato together with 1/4 cup of the vegetable broth. Cook on medium-high heat for approximately 5-10 minutes, or until you see that most of the moisture has been absorbed. Add the rest of the vegetable broth, lower the flame, and continue to cook until the escarole is cooked to the desired level of doneness (in Italy that would be completely cooked, say 20/25 minutes total, while in out in California I just flash stir-fry, essentially only wilting the greens. You pick the time that's best for you!). Make sure the escarole never becomes too dry, adding additional broth when necessary. Add just a dash of salt at this point, as the broth you have added adds some amount of salt, and some pepper to taste.
Lightly cover a cookie sheet with olive oil or use wax or parchement paper to line (cut away any overhang).
Place the sheet of puff pastry directly onto the cookie sheet and cut diagonally to form 8 triangles.
In the center of each triangle place a small amount of parmesan cheese to cover the center area. When this melts in the oven, it will help to keep the bottom of your veggie pockets from getting soggy!
In the center of each triangle, place some of the vegetable mixture on top of the parmesan cheese. Be sure to leave quite a bit of space on the edges, or it will be too hard to close them! Now, divide the drained mozzarella pieces between the triangles, placing them on top of the vegetable mixture.
Finally, fold over the corners to make "packets" (make any shape necessary to completely cover the filling!), pressing down lightly when necessary, and use a pastry brush to paint egg white on all the pockets.
Bake for 20 minutes or until lightly browned.
Let cool for at least 5 minutes, and serve.
Enjoy!
This can be a fun appetizer or, with a salad, makes a light and elegant main course. Also works as a nice side dish.
Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user KMELINA.
Cut the mozzarella into small pieces (.5 inch square) and put them into a collander over the sink to drain while you prepare the vegetables.
In a fairly deep frying pan or skillet, cook the chopped onion in the olive oil until translucent, about 5 minutes. Add the chopped escarole and the diced tomato together with 1/4 cup of the vegetable broth. Cook on medium-high heat for approximately 5-10 minutes, or until you see that most of the moisture has been absorbed. Add the rest of the vegetable broth, lower the flame, and continue to cook until the escarole is cooked to the desired level of doneness (in Italy that would be completely cooked, say 20/25 minutes total, while in out in California I just flash stir-fry, essentially only wilting the greens. You pick the time that's best for you!). Make sure the escarole never becomes too dry, adding additional broth when necessary. Add just a dash of salt at this point, as the broth you have added adds some amount of salt, and some pepper to taste.
Lightly cover a cookie sheet with olive oil or use wax or parchement paper to line (cut away any overhang).
Place the sheet of puff pastry directly onto the cookie sheet and cut diagonally to form 8 triangles.
In the center of each triangle place a small amount of parmesan cheese to cover the center area. When this melts in the oven, it will help to keep the bottom of your veggie pockets from getting soggy!
In the center of each triangle, place some of the vegetable mixture on top of the parmesan cheese. Be sure to leave quite a bit of space on the edges, or it will be too hard to close them! Now, divide the drained mozzarella pieces between the triangles, placing them on top of the vegetable mixture.
Finally, fold over the corners to make "packets" (make any shape necessary to completely cover the filling!), pressing down lightly when necessary, and use a pastry brush to paint egg white on all the pockets.
Bake for 20 minutes or until lightly browned.
Let cool for at least 5 minutes, and serve.
Enjoy!
This can be a fun appetizer or, with a salad, makes a light and elegant main course. Also works as a nice side dish.
Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user KMELINA.
Nutritional Info Amount Per Serving
- Calories: 220.5
- Total Fat: 83.7 g
- Cholesterol: 5.6 mg
- Sodium: 284.0 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 2.7 g
- Protein: 8.5 g
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