“Now it’s time to add some vegetables to the mix,” says chef Laurie Lufkin.
In Part 2 of this dinner challenge, Lufkin continues her Lemon Chicken with Broccoli and Escarole dinner by preparing pasta, broccoli, and escarole.
This dinner features two vegetable side dishes that enhance the overall flavor of the lemon chicken. The entire dish, including the chicken, as well as the sauce Lufkin prepares in Part 3, is all completed in 30 minutes, and for less than $10. The meal can also feed a family of four, but Lufkin explains it could possibly feed six.
The dish is put together with simple, but quality, ingredients that produce an explosion of flavor and nutrients. Escarole is a type of lettuce. It is rich in iron, calcium and potassium, and may help combat against osteoporosis, and prevent hypertension.
Lufkin first starts the veggies by cutting a crown of broccoli into bite-size pieces. In a bowl, she drizzles olive oil, salt and crushed red pepper on the florets, before baking them for 12 to 15 minutes, or until al dente.
Then, after tearing the escarole into manageable pieces, she sautés it in olive oil and salt to break it down a little bit. See how the whole dish comes together in Part 3, next week in Taste of the Times.
Broccoli and Escarole Side Dishes
1 12-ounce bag escarole
2 crowns broccoli
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon crushed red pepper
4-5 tablespoons olive oil
1. Begin by washing and chopping the escarole into manageable pieces.
2. In a medium skillet, coat the bottom in olive oil and bring to a medium heat. Dice 1 clove of garlic and begin to brown it.
3. Add the chopped escarole to the skillet, and season with salt and pepper. Mix the ingredients well.
4. Cover the skillet and allow to sit for 5 minutes.
5. Cut the florets off the broccoli crown so they are in bite size pieces.
6. Place them in a bowl, and drizzle with olive oil, salt and crushed red pepper.