Le Creuset Signature Enameled Cast Iron Round Braiser, 3.5 qt, Meringue

LS2532-30716SS

Out of stock

Designed to function efficiently on a full range of heat sources, enamel on steel stockpots are not only resistant to wear and damage, but also versatile enough for any type of stovetop, old or new. Their high-profile design limits evaporation while forcing liquids to bubble through all layers of ingredients, infusing the entire dish with flavor during cooking. Le Creuset enamel on steel stockpots are finished in the same bold palette of signature colors as Le Creuset enameled cast iron, making them perfectly stylish complements to any combination of cookware.

Features

  • Colorful, long-lasting exterior enamel resists chipping and cracking; interior enamel is engineered to resist staining and dulling
  • Sand-colored interior enamel makes it easy to monitor food as it cooks, preventing burning and sticking
  • Oversized handles provide even weight distribution and a secure grip
  • Ergonomic composite knobs are heat resistant to 500°F
  • Built-in lid stabilizers provide a secure, no-slide fit
  • The lightest weight per quart of any premium cast iron cookware available
    • Dimensions: 15 3/4 x 11 3/4 x  5 1/4 -in (W x D x H)
    • Capacity: 3.5 qt
  • Compatible with Gas, Electric, Ceramic, Halogen, Induction, Oven & Outdoor Grill
  • Dishwasher safe
  • Lifetime warranty
  • Made in France

Recipe

Wilted Escarole With Crispy Chickpeas

 

INGREDIENTS

  • 2 large bunches escarole
  • 1 (15-ounce) can chickpeas
  • Salt and freshly ground pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 3 tablespoons olive oil, divided
  • 4 cloves garlic, sliced thin
  • Salt and pepper to taste
  • Zest and juice from one lemon
  • 1/4 teaspoon sugar

 

INSTRUCTIONS

Trim the root end of the escarole, discarding any tough outer leaves. Cut leaves crosswise into 2-inch pieces. Clean them in the sink or a large bowl full of cold water by agitating vigorously for 30 seconds. Let sit for a few minutes to allow any grit to settle to the bottom. Lift the leaves carefully out of the water and dry in a spinner or on a clean towel.

Drain, rinse and thoroughly dry the chickpeas on a paper towel. Season with salt, pepper, paprika and cumin.

In a buffet casserole set over medium heat, heat 1 1/2 tablespoons of the oil. Add the seasoned chickpeas and cook until they begin to blister, stirring only once or twice, about 4 – 5 minutes. Remove with a slotted spoon and keep warm near the stove. Wipe out any spices left in the bottom of the pan.

Add the remaining oil and garlic cloves to the pan. Cook until the cloves are fragrant and starting to turn golden, being careful not to burn. Add the escarole, in batches if necessary, and stir to coat with oil. Add more oil if needed. Season with salt and pepper, cover with the glass lid and reduce heat to medium-low. Simmer until barely wilted, about 10 minutes.

Remove the lid. Add lemon juice and sugar, stirring to combine. Taste and season again if necessary. Top with chickpeas and lemon zest.