ESCAROLE ITALIAN STYLE
Make and share this Escarole Italian Style recipe from Food.com.
Provided by Kiwiwife
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut ends off escarole & seperate leaves. Place in a sink full of cool water and let soak while agitating.
- Meanwhile, in large wide pan, saute shallots in oil until soft and browning, add minced garlic and 1/2 salt and saute another minute.
- Rough chop escarole and with a bit of the water clinging to leaves and add to pan.
- Add remaining salt.
- NOTE It will be ALOT until it starts to wilt just keep turning from the bottom. Saute 15 to 20 minutes or until most of the water is evaporated and escarole is tender. Sprinkle with red pepper if desired.
Nutrition Facts : Calories 85.4, Fat 3.9, SaturatedFat 0.6, Sodium 1802.5, Carbohydrate 11.4, Fiber 8, Sugar 0.7, Protein 3.6
SAUTEED ESCAROLE
This recipe for Sauteed Escarole provides a slightly sweet taste with an unbelievably silky texture. This Italian side dish is naturally vegan, gluten-free and delicious.
Provided by Maria Vannelli RD
Categories Side Dish
Time 35m
Number Of Ingredients 6
Steps:
- Set a large pot of salted water to boil.
- Once the water has started boiling, add the chopped escarole, and simmer for about 5 minutes. The total time will vary based on how tough the leaves are.
- Meanwhile, over medium heat, drizzle 3 tablespoons of olive oil in a large skillet set over medium-high heat.
- Lower the heat to medium, add the sliced garlic (3-4 cloves) and sauté for 1-2 minutes or until the garlic is fragrant and just beginning to turn golden. Take care not to let the garlic brown.
- If desired, add a pinch or two of crushed red pepper
- Remove from heat.
- By this time, the parboiled escarole should be tender. Remove with a slotted spoon, allowing the excess water to drain off and place in a bowl. There will be a little bit of liquid that accumulates at the bottom of the bowl.
- Next, add the drained escarole to the pan of sauteed garlic along with a couple of tablespoons of the drained liquid.The oil might splatter a little so be careful.
- Return the pan back to medium heat and simmer for about 5-10 minutes until most of the liquid has evaporated. If there is still a bit of liquid left, raise the heat to cook it off.
- Finally, season with salt and pepper to taste.
- Transfer to a serving dish and if desired serve with lemon wedges.
Nutrition Facts : ServingSize 1 serving, Calories 231 kcal, Carbohydrate 9 g, Protein 3 g, Fat 21 g, Sodium 51 mg, Fiber 7 g, SaturatedFat 3 g, Sugar 1 g
SAUTéED ESCAROLE RECIPE
Escarole is a big ingredient in the Italian-American pantry, so one will see it frequently on an Italian-American table. Escarole has always been abundant in American markets, whereas the dark-green vegetables such as chicory and broccoli rabe made their appearance much later. The usual recipe for sautéed escarole is escarola strascinata, "dragged" in the pan with garlic and oil. In this rendition, the addition of anchovies and black olives make it more festive and give the dish more complexity. Click here to see Lidia Bastianich's Take on Italian-American Cuisine.
Provided by Lidia Bastianich
Yield 4
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the garlic and anchovies, and cook, stirring, until the anchovies dissolve, about 2 minutes.
- Add the whole escarole leaves to the skillet, with a little water from washing still clinging to them, and season with the salt. Stir in the olives. Once the escarole begins to wilt, cover the skillet and cook until the leaves are tender, about 8-10 minutes. Check occasionally to make sure the pan is not dry; if it is, add a few tablespoons of water and cover again.
- Once the escarole is wilted and tender, uncover and cook for another 1-2 minutes to evaporate any excess liquid. Season with additional salt (keeping in mind that the anchovies and olives contain salt), and serve warm.
Nutrition Facts : ServingSize 1 serving, Calories 128 calories, Fat 11 g, Carbohydrate 6 g, Cholesterol 3 mg, Fiber 4 g, Protein 2 g, SaturatedFat 2 g, Sodium 286 mg
SAUTEED ESCAROLE WITH GARLIC AND CANNELLINI BEANS
Steps:
- In a large skillet start the garlic in cold oil over moderately high heat, stirring, until it is golden. To the skillet add the escarole, and season with salt and pepper, to taste. Saute 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 cannellini beans. Heat through.
GARLIC AND OIL SAUTEED ESCAROLE
Steps:
- Heat oil in a small, heavy saucepan over medium-low heat. Add garlic and barely simmer until garlic is just beginning to brown. Remove and discard garlic. Pour oil into a clean container and reserve.
- Remove any tough outer or damaged leaves from the escarole. Cut off the tough root end and tear leaves into large pieces. Wash well in a sink filled with cold water. Shake off excess water. In a deep saucepan with cold water to cover by about 2 inches, boil escarole for about 5 minutes over high heat. Remove from heat and drain in a colander. Immediately place escarole in cold water to cover, stopping the cooking process. When escarole is cool, drain well in a colander and pat dry.
- TO MAKE GARLIC AND OIL SAUTE()EED ESCAROLE: Heat oil in a large, heavy sauteG pan over medium heat. Add garlic. Stir in the escarole and sauteG for 3 minutes or until hot. Season with salt and pepper and serve.
SAUTéED ESCAROLE
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the garlic and anchovies, and cook, stirring, until the anchovies dissolve, about 2 minutes.
- Add the whole escarole leaves to the skillet, with a little water from washing still clinging to them, and season with the salt. Stir in the olives. Once the escarole begins to wilt, cover the skillet and cook until the leaves are tender, about 8 to 10 minutes. Check occasionally to make sure the pan is not dry; if it is, add a few tablespoons of water and re-cover.
- Once the escarole is wilted and tender, uncover and cook for another minute or two to evaporate any excess liquid. Season with salt (keeping in mind that the anchovies and olives contain salt), and serve warm.
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- In a large skillet over medium-high heat, warm the oil and add the garlic, cooking until the oil around the garlic starts to bubble and some (but not all) of the garlic pieces are lightly toasted and brown, 1 1/2 to 2 minutes.
- Add the red pepper flakes and escarole and give it a stir so that the garlic is no longer on the bottom of the skillet and it’s incorporated into the escarole. Now, step away from the skillet. Don’t move it. Don’t toss the greens. Just let it sizzle and pop while it cooks, releases its water, and wilts, about 3 minutes.
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