QUICK SAUTEED ENDIVE ESCAROLE AND FRISEE
Make and share this Quick Sauteed Endive Escarole and Frisee recipe from Food.com.
Provided by dicentra
Categories Greens
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Toss greens together, then divide into 2 batches.
- Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then add 1 batch of greens, 1/2 teaspoon salt, and 1/40 teaspoon pepper and sauté, tossing with 2 wooden spatulas or tongs, until evenly wilted but still crunchy, about 2 minutes.
- Remove from heat and add 2 teaspoons lemon juice, tossing to coat. Transfer to a serving dish.
- Repeat procedure with remaining oil, greens, salt, pepper, and lemon juice.
Nutrition Facts : Calories 131.6, Fat 10.6, SaturatedFat 1.5, Sodium 332.8, Carbohydrate 8.8, Fiber 7.5, Sugar 0.5, Protein 2.9
QUICK SAUTEED ENDIVE, ESCAROLE, AND FRISéE
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Categories Leafy Green Side Sauté Thanksgiving Vegetarian Quick & Easy Lemon Fall Healthy Vegan Endive Escarole Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Toss greens together, then divide into 2 batches.
- Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then add 1 batch of greens, 1/2 teaspoon salt, and 1/40 teaspoon pepper and sauté, tossing with 2 wooden spatulas or tongs, until evenly wilted but still crunchy, about 2 minutes. Remove from heat and add 2 teaspoons lemon juice, tossing to coat. Transfer to a serving dish.
- Repeat procedure with remaining oil, greens, salt, pepper, and lemon juice.
STUFFED ESCAROLE
Make and share this Stuffed Escarole recipe from Food.com.
Provided by Phil Franco
Categories Greens
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
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.
FRISéE, ESCAROLE, AND ENDIVE SALAD
When dressing a salad in the classic Italian style, each vinaigrette ingredient is tossed individually with the greens in a specific order, rather than being whisked together. Active time: 20 min Start to finish: 20 min
Yield Makes 8 to 10 servings
Number Of Ingredients 6
Steps:
- Toss greens with kosher salt in a large salad bowl. Drizzle oil over greens and toss to coat well. Sprinkle vinegar over greens and toss again.
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.
CHICKEN BREAST ALA ESCAROLE
Make and share this Chicken Breast Ala Escarole recipe from Food.com.
Provided by Marie
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together crumbs, garlic and Parmesan cheese and set aside.
- Pound chicken breast lightly to even out thickness (not too thin).
- Dip chicken in egg, then in flour.
- Saute in 2 T oil in large skillet over medium heat for 3 minutes on each side until lightly browned.
- Add half of escarole to skillet, sprinkle with half of bread crumb mixture.
- Add remaining escarole and bread crumbs.
- Pour in broth, then drizzle with remaining olive oil.
- Simmer, covered on low about 15 minutes, until escarole is wilted and chicken is done.
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