Wash escarole thoroughly then blanch in boiling water for 10 seconds. Drain well, squeeze out extra liquid and coarsely chop.In a large sauté pan, heat 1 tbsp. olive oil over medium heat andsauté the chopped onion and garlic slices until golden. Add the escarole and fresh coriander and sauté for 10 additional minutes. Let cool then refrigerate until ready to serve. Separately, heat 1 tbsp. olive oil and brownthe onion slices. Remove chilled escarole and top with onion slices.
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