Instructions: Heat 2 tablespoons butter in a large skillet over moderately-high heat until foam subsides, then saute apple, stirring occasionally, until tender and slightly caramelized, about 2 minutes. Transfer apple to a dish with a slotted spoon.

Cook shallots in remaining butter over moderate heat, stirring, until softened. Add garlic and cook, stirring, 30 seconds. Add escarole and toss over moderately-high heat until it begins to wilt, about 1 minute.

Add vinegar and water and cook, covered, until escarole is tender, about 4 minutes. Stir in apple, pecans, and salt and pepper, to taste, and cook until just heated through.

This recipe yields 4 servings.

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