ESCAROLE AND BEAN SOUP
Provided by Giada De Laurentiis
Time 22m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
- Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.
ESCAROLE SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Make lemon-basil oil:
- Mix 1/3 cup olive oil, a strip of lemon zest, 8 torn basil leaves and a pinch of salt; infuse 2 hours. Soak 1/2 thinly sliced red onion in water for 10 minutes to mellow the bite. When ready to serve, toss 1 head chopped escarole, the onion slices, 2 sliced celery stalks, 3/4 cup chopped green olives and a few tablespoons olive juice, 2 segmented lemons and 1/4 cup each toasted pine nuts and golden raisins in a serving bowl. Discard the zest from the infused oil, drizzle over the salad and season with salt and pepper.
PASTA FAGIOLE
Provided by Food Network
Time 25m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Pour olive oil in a saucepan and heat oil, then add green onions and pancetta. Cook until onions are soft, a few minutes, then add tomatoes, garlic, basil and parsley and cook until tomatoes break down. Add beans, chicken broth and wine, bring to boil and cook about 10 minutes. Season to taste. Add pasta and Romano, mix well and serve.
BRAISED ESCAROLE WITH OLIVES AND RAISINS
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat a large straight-sided skillet over medium heat until hot. Add the oil, shallots, garlic and pepper flakes, if using, then season with 1/4 teaspoon salt. Stir with a wooden spoon until the shallots are soft and fragrant, about 3 minutes. Add the olives and raisins and stir to combine. Add the chopped escarole and season with the remaining 3/4 teaspoon salt. Stir to combine and coat the escarole in the flavors. Cover with the lid and allow to steam for 5 minutes. Remove the lid and increase the heat to medium-high. Cook, stirring often, until the liquid has evaporated and the greens are tender, another 3 minutes.
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
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.
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- Carefully wash the head of the escarole, removing the core and separating the leaves. Spun dry.
- Soak the raisins in a bowl with lukewarm water. When plump, drain and set aside with other ingredients.
- In a non-stick frying pan add three tablespoons of extra-virgin olive oil, the smashed clove of garlic and anchovy fillet. Let the anchovy melt and dissipate in the oil, then add the chili flakes.
- Add the escarole and let it wilt, then add the rest of the ingredients: the oregano, the raisins, the pine nuts and the olives, (the capers, if using) and let it stew for about 10-15 minutes with a lid on, stirring occasionally.
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4/5 (1)Category PizzaServings 6Total Time 1 hr
- Oil an 8" round baking and roll out the bread dough into it, tapping to extend it with your fingers.
- Soak 1 Tbsp. raisins in water. Once softened, squeeze them out. Chop the escarole and blanch it. To blanch the escarole, bring water to a boil and season with salt. Add the escarole and cook for 3 minutes. Drain and rinse with cold water. Blanching the escarole will retain its color. Heat a bit of olive oil In a sauté pan and sauté the escarole with with the anchovy fillets and olives, for 5-6 minutes.
- Top the dough with the escarole mixture, covering the entire surface. Add the pine nuts, capers, and raisins. Bake for 15-17 minutes.
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