Escarole With Pine Nuts Food

ITALIAN SAUTéED ESCAROLE RECIPE

Steps:

• Place your raisins in a small bowl of water to plump. Fill a tall, 8-quart pot about 2/3 full with salted water, enough to cover the escarole when you add it later. Put the pot on the stove over high heat to boil. Fill your sink about halfway with cold water.
• Cut off the root end of the escarole. With the bunch horizontally in front of you, hold the leaves closed and slice the escarole into three equal sections (or two, if the bunch is small). Place the escarole leaves in the water-filled sink and swirl them around to remove the dirt.
• When the water on the stove is boiling, add the cleaned escarole to the pot. When the water returns to boiling, let the escarole cook for one more minute.
• Drain the escarole in a colander in the sink and rinse with cold water to cool it off. While the escarole is draining, peel and slice the garlic. Drain the raisins.
• When the escarole is cooled, use tongs to place the greens in a lint-free kitchen towel. Wrap the towel around the escarole and squeeze out the liquid. You also could use paper towels, but be careful if the greens are still really warm.
• Heat the olive oil over medium-high heat in a 12-inch skillet. Add the garlic, and when it becomes fragrant, add the escarole to the pan, tossing to mix. Add the salt and pepper. Sauté the greens for about three minutes, then add the raisins and pine nuts, stirring to combine. Sauté for another three minutes, or to your liking. Taste again for seasonings.
• Either serve immediately or let the escarole come to room temperature first. Refrigerate the leftovers for up to five days. Leftovers should be served at room temperature or just slightly heated in the microwave.

ESCAROLE SALAD WITH CELERY AND PINE NUTS

Steps:

• Whisk together vinegar, mustard, and shallot in a small bowl. Gradually add oil in a steady stream and whisk until combined thoroughly. Season with salt and pepper.
• Combine celery stalks and leaves, escarole, and pine nuts in a large bowl. Season with salt and pepper. Drizzle with 3 tablespoons vinaigrette; toss to combine. Vinaigrette can be made 2 days ahead and stored in refrigerator.

ESCAROLE WITH PINE NUTS

Steps:

• Heat the oil in a large saute pan over medium heat. Add the shallots and cook, stirring, until shallots are soft, about 2 minutes. Add the garlic and cook for 1 minute more. Add the escarole and cook, stirring, until it has wilted, about 5 minutes. Add the chicken broth, and chili flakes. Bring simmer and cook over a medium heat, stirring occasionally, another 3 minutes. Add the vinegar and cook for 2 minutes more. Season with salt and pepper. Stir in pine nuts just before serving.
• Excellent source of: Vitamin A, Folate, Vitamin K, Manganese
• Good source of: Fiber, Vitamin C, Pantothenic Acid, Copper, Magnesium, Phosphorus, Potassium, Zinc

WILTED ESCAROLE WITH PINE NUTS AND RAISINS

Steps:

• Coat a large saute pan with olive oil and toss in the garlic and crushed red pepper. Bring the pan to a medium-high heat. When the garlic is golden and very aromatic, remove it from the pan and ditch it.
• Add the pine nuts, raisins, vinegar and 2 tablespoons water to the pan. Bring the liquid to a boil, lower the heat and toss in the escarole. Toss the escarole to coat with the oil and vinegar mixture and season with salt. Remove the pan from the heat and cover for 1 minute.
• Remove the lid from the pan, toss again and taste. Adjust the seasonings, if needed.

PASTA WITH ESCAROLE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 10 minutes. Add the escarole and cook, stirring occasionally, until tender, about 2 more minutes.
• Meanwhile, toast the pine nuts in a large skillet over medium-high heat, about 1 minute. Add 1 tablespoon olive oil, the breadcrumbs, and salt and pepper to taste; cook until golden, about 2 minutes. Transfer the mixture to a plate. Wipe out the skillet, add the pancetta and cook until crisp, about 5 minutes. Transfer to paper towels and blot dry.
• Add the remaining 1 tablespoon olive oil to the skillet, then add the garlic and jalapeno and cook until fragrant, about 1 minute. Drain the pasta and escarole, reserving 1 cup cooking water, and add to the skillet. Add half of the pancetta and toss, drizzling in enough pasta water to moisten. Season with salt and pepper.
• Divide the pasta among bowls, top with the breadcrumb mixture, remaining pancetta and the parmesan. Drizzle with olive oil.

MEDITERRANEAN RICE-STUFFED ESCAROLE

Steps:

• Preheat oven to 400°F with rack in upper third.
• Quarter escarole lengthwise, leaving base attached, and rinse well. Cook in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water) 6 minutes. Drain and cool.
• Meanwhile, bring 1 quart water to a boil with 1 1/2 teaspoons salt in a medium saucepan. Add rice and parboil, uncovered, 10 minutes (rice will not be tender). Reserve 1/2 cup cooking liquid, then drain rice in a sieve.
• Cook pine nuts in 1/4 cup oil in a 12-inch heavy skillet over medium heat, stirring, until pale golden, about 3 minutes. Add garlic and cook, stirring, until it begins to brown, about 1 minute. Add peppers, raisins, capers, 1/2 teaspoon pepper, and 1/4 teaspoon salt and cook, stirring occasionally, until raisins begin to plump, about 3 minutes. Remove from heat and add rice. Cool slightly, then stir in egg and 1/4 cup cheese.
• Cut off and discard base from 1 escarole quarter, then gently spread leaves to create a 4-inch-wide area. With base end nearest you, place one fourth of rice mixture in center of bottom half of escarole. Fold base of leaves over rice, then fold in sides and roll up rice in escarole. Put, seam side down, in a 2-quart flameproof shallow baking dish, then repeat with remaining escarole and rice.
• Drizzle with reserved cooking liquid and remaining tablespoon oil, then sprinkle with remaining 3/4 cup cheese. Cover tightly with foil and bake until rice is tender, about 30 minutes.
• Remove foil and turn on broiler, then broil 4 to 6 inches from heat until cheese is browned, 4 to 7 minutes.

PASTA WITH ESCAROLE

Steps:

• Bring a large pot of water to boil. Add the pasta and cook until just al dente, about 10 minutes. Add the escarole and cook, stirring occasionally, until tender, about 2 more minutes.
• Meanwhile, toast the pine nuts in a large skillet over medium-high heat, about 1 minute. Add 1 T EVOO, the breadcrumbs, and salt and pepper to taste; cook until golden, about 2 minutes. Transfer the mixture to a plate. Wipe out the skillet, add the pancetta and cook until crisp, about 5 minutes. Transfer to paper towels and blot dry.
• Add the remaining 1 T EVOO to the skillet, then add the garlic and jalapeno and cook until fragrant, about 1 minute. Drain the pasta and escarole, reserving 1 cup cooking water, and add to the skillet. Add half of the pancetta and toss, drizzling in enough pasta water to moisten. Season with salt and pepper.
• Divide the pasta among bowls, top with the breadcrumb mixture, remaining pancetta and the parmesan. Drizzle with olive oil.

ESCAROLE PIZZA

Steps:

• Make the pizza dough. Dissolve the yeast in one cup lukewarm water and let it stand for five minutes, or until it has begun to ferment. If the mixture does not ferment, throw it away and use another package of yeast.
• If using a food processor, fit the bowl with a steel blade and put in the flour, olive oil, salt, yeast mixture and remaining water into the bowl. Process until the dough forms a ball -about 20 seconds. Place the dough on a smooth surface and knead for a couple of minutes, adding more flour if the dough is too sticky.
• If using the hand method, combine the flour and salt and place the mixture on a smooth working surface. Make a well in the center and add the yeast mixture, olive oil and remaining water. Gradually work the flour into the liquid, using a wooded spoon. When the dough is too stiff to work with the spoon, knead until it is smooth and shiny, about eight to 10 minutes. Add more flour if the dough gets too sticky.
• Put the dough in a large floured mixing bowl. Cover with a damp cloth or plastic wrap and let it rise for two hours in a warm place (the back of the stove, for example) until doubled in size.
• Punch down the dough, sprinkle it with flour and knead for a minute. Flour a 12-inch pizza pan and roll out the dough with a rolling pin directly onto the pan. Brush with olive oil. Let rise for an hour.
• Meanwhile, make the escarole topping. Wash the leaves and simmer them in boiling water for five minutes. Drain, squeeze out the water and chop the leaves coarsely. Set aside.
• Heat the olive oil in a frying pan and gently saute the garlic, olives, anchovies and pine nuts until the garlic begins to turn golden. Add the escarole and cook uncovered stirring frequently for 10 minutes over moderate heat. Stir in the raisins and capers and season with pepper.
• Meanwhile, preheat oven to 400 degrees.
• Bake the pizza for 10 minutes. Remove the pizza from the oven and spread with the escarole mixture. Season with pepper. Return to the oven and bake a further 15 minutes.

SAUTEED ESCAROLE WITH LEMON AND PINE NUTS

Steps:

• Heat oil in Dutch oven over medium high heat. Add garlic, pine nuts and red pepper; saute 2 minutes or until nuts are golden brown, stirring constantly.
• Add broth, lemon juice and escarole; cook 3 minutes or until wilted. Stir in salt and garnish with lemon slices.

BRAISED ESCAROLE WITH CURRANTS AND PINE NUTS

Steps:

• Combine currants and water in small bowl. Let stand 30 minutes. Drain. Transfer currants to medium bowl.
• Cook escarole in batches in large pot of boiling water just until wilted, about 2 minutes. Drain; cool under cold running water. Drain again; squeeze to remove excess water. Combine with currants.
• Heat oil in large skillet over medium-high heat. Add garlic; sauté just until beginning to color, about 2 minutes. Add escarole mixture and pine nuts. Sprinkle with salt and pepper. Sauté until escarole is heated through, about 5 minutes. Season with salt and pepper.

ESCAROLE WITH OLIVES, RAISINS, AND PINE NUTS

Steps:

• In a large skillet sauté the garlic in the oil over moderately high heat, stirring, until it is golden and discard it. To the skillet add the escarole, the olives, the raisins, and salt and pepper to taste and sauté the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the pine nuts, and boil the mixture for 1 minute, or until the liquid is evaporated.