Braised Sweet-Sour Puntarella

Name: Braised Sweet-Sour Puntarella
Yield: Serves 4
Ingredients: 1 head Puntarella chicory (1½ to 2 pounds); 2 tablespoons olive oil; 2 medium onions, diced; About 1 cup water; ½ tablespoon capers (preferably small; if large, chop); 1½ tablespoons tomato paste; ½ teaspoon kosher salt; Pepper; 1 to 2 teaspoons balsamic vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

The crispness of raw Puntarella makes a refreshing chomp, but when it is cooked, the vegetable becomes multi-dimensional, with elements of escarole, asparagus, and broccoli raab. The look is rustic and simple, but the complex textural gamut runs from lush and fleshy to softly crunchy—with flavors to match.

Ingredients

1 head Puntarella chicory (1½ to 2 pounds)
2 tablespoons olive oil
2

Side dish
Gluten-free
Vegan

Method

Cut leaf-stems from Puntarella base, leaving interior shoots intact. Wash leaf-stems well, especially at the base; thin-slice or chop small. Cut apart shoots, trimming off hard base parts as you go. Slice into 1-inch lengths, or thereabouts, keeping tips whole. Rinse.
Heat oil in wide pan over moderate heat. Add onions and cook until well browned. Meanwhile, mi