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.
ESCAROLE AND GARLIC SAUTE
I'd never tried escarole and was curious to see what it tasted like. It didn't taste as bitter as I thought it might be and was a pleasant change from my usual vegetable recipes.
Provided by TasteTester
Categories Greens
Time 27m
Yield 4 serving(s)
Number Of Ingredients 4
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 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.
SAUTEED ESCAROLE WITH GARLIC
When sautéed in olive oil, escarole needs little more than a bit of garlic and a touch of salt and pepper to make a satisfying side dish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
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
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
ESCAROLE WITH GARLIC
Provided by Robert Farrar Capon
Categories easy, quick, side dish
Time 15m
Yield 2 to 3 servings
Number Of Ingredients 4
Steps:
- Bring 2 quarts of water to a boil in a deep pot. Drop the escarole into the water all at once. Stir until it is submerged and allow the water to come back to a boil. Cook 1 to 2 minutes and remove the pot to the sink. Run cold water into the pot to stop the cooking and pour the escarole into a colander to drain. Press out excess moisture and reserve.
- Heat the olive oil in a large skillet over medium heat and saute the garlic in it until softened but not browned, about 1 minute. Add the drained escarole, raise the heat and saute, stirring constantly, until just heated through. Season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 18 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 326 milligrams, Sugar 0 grams
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.
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.
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