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
KALE AND ESCAROLE WITH SHALLOTS
Quickly cooked greens are a simple and delicious way to include these heart-healthy vegetables in your diet. But don't just use one! In this recipe, we use kale and escarole, cooked together with a flavorful punch from shallots, lemon and red pepper flakes.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add 2 sliced shallots and cook until lightly browned, about 3 minutes. Add 1 head each torn Tuscan kale and escarole and 1/2 teaspoon kosher salt. Cook, stirring, until wilted, 3 to 5 minutes. Add 1 teaspoon grated lemon zest and a pinch of red pepper flakes; season with salt.
ESCAROLE WITH PINE NUTS
Provided by Ellie Krieger
Categories side-dish
Time 29m
Yield 4 servings, serving size 3/4 cup
Number Of Ingredients 9
Steps:
- Heat the oil in a large saute pan over medium heat. Add the shallots and cook, stirring, until shallots are soft, about 2 minutes. Add the garlic and cook for 1 minute more. Add the escarole and cook, stirring, until it has wilted, about 5 minutes. Add the chicken broth, and chili flakes. Bring simmer and cook over a medium heat, stirring occasionally, another 3 minutes. Add the vinegar and cook for 2 minutes more. Season with salt and pepper. Stir in pine nuts just before serving.
- Excellent source of: Vitamin A, Folate, Vitamin K, Manganese
- Good source of: Fiber, Vitamin C, Pantothenic Acid, Copper, Magnesium, Phosphorus, Potassium, Zinc
Nutrition Facts : Calories 130, Fat 10 grams, SaturatedFat 1 grams, Sodium 40 milligrams, Carbohydrate 9 grams, Fiber 4 grams, Protein 4 grams
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.
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 WITH FRIED SHALLOTS
Escarole, a juicy member of the chicory family, is popular in southern Italy. Like other pot greens, it's at its best in winter.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Heat 1/4 inch vegetable oil in a small saute pan over medium heat until shimmering. Working in 3 batches, fry shallots, stirring occasionally, until golden brown, about 2 minutes. Transfer to a paper-towel-lined plate to drain, and season with 1/4 teaspoon salt.
- Heat olive oil and garlic in a large saute pan over medium heat. Cook, stirring occasionally, until garlic turns golden brown, about 5 minutes. Remove and discard garlic. Add red-pepper flakes to pan, and cook 15 seconds. Fill pan with escarole, and cook, carefully stirring and adding more escarole, a handful at a time, as space allows. Once all of the escarole is in the pan, season with remaining teaspoon salt, and stir just until escarole begins to wilt and turn a vibrant green. Remove from heat, transfer to a serving dish, and top with fried shallots.
STIR-FRIED ASPARAGUS WITH GARLIC AND SHALLOTS IN CHILI OIL
Tender crisp asparagus. An easy and tasty spring treat. If you like spicy, add dried chili flakes along with the shallots.
Provided by littleturtle
Categories Vegetable
Time 30m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Heat a non-stick wok or skillet over medium-high heat (375-425F / gas mark 5) for 30 seconds.
- Add chili oil, shallots, and garlic; saute until the shallots are tender and beginning to brown (2-3 minutes).
- Add asparagus and continue to cook until it begins to soften and color (2-3 minutes).
- Add stock; cook over medium heat (350F / gas mark 4) until asparagus is tender and all moisture has evaporated (5-10 minutes).
- Season with salt and pepper; toss until well mixed.
- Serve hot.
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
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
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