Recipe courtesy Gourmet Magazine, from Sara’s Secrets

¼ cup unsalted butter                                        1 crisp apple such as Gala or Granny Smith

2 large shallots, thinly sliced                                  cut lengthwise into 1/8 inch-thick slices

4 garlic cloves, minced                                      1 large head escarole, cut crosswise into

3 TBSP apple cider vinegar                                 ½ inch pieces

2 TBSP water                                                  ½ cup chopped pecans, toasted

   Heat 2 TBSP butter in a large skillet over moderately high heat until foam subsides, then sauté 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 apples, pecans, salt and pepper, a cook until just heated through.