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Title: Sauteed Apples, Fennel, Radiccio With Calvados
Yield: 1 Servings

Ingredients

      1 c  flavorful apple juice
      1 sm head of radiccio, about 2
      1 c  leaves
      2 c  inner escarole leaves or
      1    dandelion greens
      1 tb light olive oil
      1 md fennel bulb, quartered
      1    lengthwise, cored, and
      1    thinly sliced
      1    salt
      1    black pepper or five-pepper
      1    mixture
      1 md crisp, tart apple, cored and
      1    thinly sliced
      1 tb calvados or dry sherry
      1 tb unsalted butter

Instructions

Pour the apple juice into a small saucepan set over medium-high heat
and reduce the volume to about 1/2 cup. Set aside.

Prepare the radiccio and escarole leaves. Trim off the base and
seperate the leaves; keep the small leaves whole and cut the larger
leaves into pieces. Wash and spin dry. [I actually just coarsely
sliced everything, after coring the radiccio.]

Heat the oil in a medium-sized saute pan; add the fennel, 1/4 teaspoon
salt, and a few pinches of pepper. Saute over medium heat for about 2
minutes, then add the radiccio and escarole along with 1/4 teaspoon
salt and a pinch of pepper. Cook for about 1 minute, until the
greens are just wilted. Add the apple, juice, and Calvados or sherry;
saute for 1 minute more, until the greens are completely wilted. Turn
off the heat to cool the pan. (This will keep the butter from melting
and breaking.) Add the butter and toss everything together. Serve
immediately.

from _Fields of Greens_. From: selk@midway.uchicago.edu (lori ann
selke)

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