Flash Fried Spinach Or Escarole Food

FLASH FRIED SPINACH (OR ESCAROLE)

Steps:

• Heat oil in a deep fryer (or deep pot) to 375°F.
• Deep fry spinach in batches (about a handful at a time) for about 30 seconds.
• Remove and drain on paper towels.
• Sprinkle with parmesan to taste.

FRIED SPINACH

Steps:

• In a large heavy saucepan or deep-fat fryer, heat 3 or 4 inches of oil to 350/F. Preheat the oven to very low and put a paper towel-lined roasting pan in it to warm. Standing well away from the top of the pot in case the oil spatters, take a handful of leaves at a time and throw them into the hot oil for about 30 seconds, or until crisp and bright green. Remove with a skimmer or tongs to the towel-lined pan and sprinkle with a little salt and pepper. Fry the remaining spinach in the same way. (The spinach can be kept at room temperature after frying for up to 2 hours, then reheated in a low oven just before serving.)

CRACKLING SPINACH

Steps:

• Sprinkle shredded spinach over a kitchen towel or tissue paper. Dab with another towel or tissue and remove as much moisture as possible. Keep covered until ready to fry.
• Heat oil in a kadai or frying pan on medium flame for deep frying. Once hot, sprinkle the spinach carefully into the pan. Fry on medium for 2-3 minutes or until crispy. Use a slotted spoon or a spider strainer to remove the spinach. Transfer onto a tissue lined plate.
• Add ginger and garlic into a spider strainer and place it in the hot oil and fry for 1-2 minutes or until golden brown. Remove and transfer to a tissue lined plate.
• Transfer the fried spinach, ginger and garlic into a bowl. Add toasted sesame seeds, red chilli flakes, castor sugar and salt. Toss to combine and serve hot.

STUFFED ESCAROLE

Steps:

• In a large bowl, combine the bread crumbs, olives, anchovies, 1/4 cup wine, 1/4 cup olive oil, cheese, pine nuts, raisins, parsley, and capers.
• Add salt and pepper to taste.
• Discard any damaged outer leaves from the escarole, wash thoroughly between the leaves and shake dry.
• Take out the center leaves to make room for the stuffing, then stuff the escarole and tie closed with kitchen string.
• In a large, deep skillet, heat the remaining 1/4 cup olive oil over medium-high heat.
• Lower the heat, add the garlic and escarole and fry, turning with tongs, until softened, about 10 minutes.
• Transfer the escarole to a plate.
• Pour the remaining 1/4 cup wine and the chicken broth over the escarole.
• Cover and let rest for 10 minutes.
• Remove the string and slice the escarole open to serve.

ESCAROLE WITH GARLIC AND OIL

Steps:

• Pull the leaves of the escarole apart. Trim off the ends and cut out the core. Rinse well and shake off the excess water.
• Drop the escarole into boiling water with salt to taste. Simmer until the escarole is tender, about five minutes.
• Drain well. Squeeze to extract excess liquid.
• Heat the oil in a skillet and add the garlic. Cook until the garlic starts to brown (do not let it brown or it will become bitter). Add the escarole, stirring it around so that it heats evenly. Add salt and pepper to taste and serve.

SPICY FRIED SPINACH

Steps:

• Wash spinach well, in several changes of water, to remove grit.
• Heat the ghee and peanut oil in a large skillet or wok.
• Stir-fry the sliced onion until golden brown.
• Add the garlic and ginger; and stir-fry for a further minute or two.
• Mix in the cumin seeds, ground spices and salt.
• Finally, add the spinach.
• Reduce heat to low and cook, uncovered, until the spinach has wilted and is cooked, stirring frequently.
• Add more water as necessary to prevent the spinach from sticking to the pan.
• Serve hot with rice or Indian breads.

SAUTEED ESCAROLE

Steps:

• Discard or trim any tough outer leaves.
• Tear into bite sized pieces, wash and spin dry.
• Soak the raisins in 2 tbsp warm water until soft, about 20 minutes.
• Chop the anchovies into a paste.
• Heat the olive oil and saute the garlic until it turns pale brown, about 2 minutes.
• Add in beans, It's OK if they get mashed while stirring.
• Stir in the escarole until it wilts.
• Stir in all of the other ingredients and saute for about a minute.
• Serve hot topped with grated cheese.