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
Don't be intimidated by this lightly bitter, leafy green! Cooking escarole is as quick and easy as a five-minute sauté and makes a healthy side dish for dinner.
Provided by Elise Bauer
Categories Side Dish
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Sauté the garlic: Heat olive oil in a large skillet on medium high heat. When the oil is hot, add the sliced garlic and red pepper flakes (if using).
- Wilt the escarole: When the escarole starts to wilt and is barely cooked through, remove from the heat. Remove from the pan immediately to serve.
Nutrition Facts : Calories 83 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 1 g, Sodium 167 mg, Sugar 0 g, Fat 7 g, ServingSize Serves 4, UnsaturatedFat 0 g
SAUTEED ESCAROLE WITH SHALLOTS AND HOT CHILI OIL
Provided by Robin Miller : Food Network
Categories side-dish
Time 8m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium heat. Add shallots and saute, about 1 minute. Add escarole, vinegar and sugar, cover and steam 1 minute, until escarole wilts. Season to taste with salt and black pepper.
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.
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.
ZUCCHINI AGRODOLCE
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Working in batches, cook 3 sliced zucchini in 1/4 cup olive oil in a large skillet until golden, 2 minutes per side. Transfer to a platter; season with salt. Discard all but 1 tablespoon oil from the skillet; add 3 crushed garlic cloves and cook until sizzling. Add 1/2 cup white wine vinegar, 1 tablespoon sugar and 1/4 teaspoon salt; cook until syrupy, 2 to 3 minutes. Stir in 1 small minced Fresno chile. Pour over the zucchini. Top with toasted pine nuts and chopped mint.
ESCAROLE PIE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Spray a 9-inch glass pie plate with cooking spray
- Heat 3 tablespoons of the olive oil in large pot over medium-high heat. Add the anchovies, garlic and red pepper flakes and cook until fragrant, about 1 minute. Add the escarole and salt to the pan, cover and cook until wilted. Add the wine and cook for 1 minute. Remove and discard the garlic cloves. Let the escarole cool slightly, then place it in a large kitchen towel and gently ring out excess moisture. Transfer the greens to the bowl of a food processor. Add the olives, the lemon zest and juice, and the feta and process until finely chopped, about 30 seconds. Add the currants and pulse to combine.
- Unroll the pie crusts. Use one to line a 9-inch pie pan, pressing it gently into the pan so there are no air bubbles and leaving some overhang around the edges. Brush the crust with the beaten egg, then spoon in the filling and distribute evenly. Cover with the second pie crust, tucking in and crimping the edges with your fingers or the tines of a fork. Cut three slits in the top crust to allow steam to escape. Brush the pie with the remaining 1 teaspoon olive oil and bake until golden brown and cooked through, about 40 minutes. Allow the pie to cool for at least 30 minutes before slicing.
SAUTEED ESCAROLE
Anchovy and red pepper flakes balance the bitterness of the escarole, giving it a sweetness that goes well with the robust flavors of the [Veal Involtini](/recipes/recipe_views/views/232001).
Time 45m
Yield Makes 10 servings
Number Of Ingredients 5
Steps:
- Wash escarole well in a sinkful of water, then lift out and drain. Cook escarole in a 7- to 8-quart heavy pot of boiling salted water until tender, about 10 minutes, then drain in a colander.
- Heat oil in same pot over moderately high heat until hot but not smoking, then sauté garlic and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add anchovies, then reduce heat to moderate and cook, stirring, until dissolved, about 1 minute. Add escarole, stirring to coat with oil, then increase heat to moderately high and cook, uncovered, stirring occasionally, until escarole is tender and most of liquid is evaporated, 8 to 10 minutes. Season lightly with salt.
- Spoon onto a platter and drizzle with oil to taste.
SAUTEED ESCAROLE
Sauteed escarole is great paired with our recipe for Spice-Rubbed Turkey Breast with Sweet Potatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- In a large skillet, heat oil over medium. Add garlic, and cook until fragrant and lightly golden, about 3 minutes. Stir in escarole; season with salt. Cook, stirring frequently, until tender, about 10 minutes.
Nutrition Facts : Calories 82 g, Fat 7 g, Fiber 3 g, Protein 1 g, SaturatedFat 1 g
SAUTEED ESCAROLE
Steps:
- Wash the escarole and dry the leaves.
- Heat the oil in a skillet and gently saute the garlic, scallions and ginger without browning for one to two minutes.
- Add the escarole and saute until the leaves are wilted. Sprinkle with salt and pepper and serve hot or at room temperature.
Nutrition Facts : @context http, Calories 69, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 1 gram, Sodium 82 milligrams, Sugar 0 grams
SAUTEED ESCAROLE WITH GARLIC
This simple sautéed escarole side dish is full of flavor, thanks to eight cloves of garlic.
Provided by Martha Stewart
Categories Vegetables
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium heat. Add garlic, and cook, stirring until fragrant, about 1 minute. Add escarole hearts, and cook for 1 minute. Add remaining leaves, and cook, stirring until bright green and wilted, about 2 minutes more. If necessary, add a few tablespoons of water to aid in wilting. Add butter, and stir until melted. Season with salt and pepper. Serve with lemon wedges on the side.
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.
SAUTEED ESCAROLE
Escarole is a bitter green, I just love it. This is a good introduction if you never had it. The raisins sweeten it. The beans give it a nice richness. The vinegar cuts down the bitterness and the salty capers and anchovies makes for a dish with lots of flavor. The optional ingredients are for those that are not vegetarians. Do rinse the beans, anchovies and capers well to remove excess sodium.
Provided by Rita1652
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 170.8, Fat 5.9, SaturatedFat 0.8, Cholesterol 1.7, Sodium 438.3, Carbohydrate 22.8, Fiber 9.8, Sugar 4.1, Protein 8.2
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