I’ve never had warm salad before, but in my attempts to try new recipes for my weekday meals, I decided to venture and try it out. Don’t think of it as a salad, but more as a green escarole side dish. This particular recipe has chickpeas and apples in it, which gives it extra texture, and the addition of lime juice and olive oil, gives it a fresh flavor. In the original recipe, the salad was paired with pork chops, which we love at home, making this a perfect side dish, if you are looking for something light. I added a little cumin to cook the chickpeas, which you can leave out if you don’t really like that particular flavor.
To tell you the truth, we were a little skeptical about the cooked escarole, but we really liked it as a warm side dish! Especially with the added apples. New recipes and flavors are always welcome to give a little variety to our weekday meals, we will definitely try this one again.
Warm Escarole-Apple Salad & Pork Chops
Recipe adapted from One Pot Meals
4 bone-in pork chops (about 9-oz. each)
2 teaspoons coarse salt
Freshly ground pepper
2 tablespoons extra-virgin olive oil
1 cup (6-oz.) canned unsalted chickpeas, drained and rinsed
1 pound escarole, leaves torn
1 medium Gala apple, cored and cut into thin slices
1 teaspoon lime juice
1 teaspoon cumin, powdered
1 tablespoon lime zest
- Sprinkle pork chops on both sides with 1½ teaspoons salt, and season with pepper. Heat oil in a large high-sided sauté pan over medium-high heat. Add pork chops. Reduce heat to medium, and cook until browned around the edges, about 4 minutes. Flip, and cook 3 to 4 minutes more. Transfer chops to a plate.
- Add chickpeas to pan, add the cumin and cook for 2 minutes. Working in 3 batches, add escarole and cook, stirring, adding additional batches as the leaves wilt. Sprinkle with remaining ½ teaspoon salt, and season with pepper. Remove from heat, and stir in apple and lemon juice and zest. Serve with chops.
Have you made this recipe?
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