Sauteed Escarole With Garlic Food

SAUTEED ESCAROLE WITH GARLIC

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.

SAUTEED ESCAROLE

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.

ESCAROLE AND GARLIC SAUTE

Steps:

• In a large skillet, heat oil over medium heat. Add garlic and cook until fragrant and lightly golden, about 1-2 minutes. Don't let garlic get too dark, or it will ruin the taste of the dish.
• Stir in the escarole; season with salt. Cook, stirring frequently, until tender - about 10 minutes.

SAUTEED ESCAROLE WITH GARLIC

Steps:

• Heat oil in a large high-sided skillet over medium-low heat. Add garlic; cook, stirring occasionally, until pale golden, about 2 minutes. Add escarole, salt, and pepper. Raise heat to high; cook, stirring occasionally, until escarole is soft and white parts are tender, 6 to 8 minutes. Season with salt, if desired. Serve immediately.

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.

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.

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

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.

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.