Escarole Soup With Roasted Garlic Recipes

SPICY ESCAROLE WITH GARLIC

Steps:

• Cook 3 minced garlic cloves in a skillet with olive oil until golden. Add a few pinches of red pepper flakes. Stir in 1 head torn escarole in batches, season with salt and toss. Cover and cook until the greens are wilted, 5 minutes.

ESCAROLE SOUP WITH RICE

Steps:

• Put 2 tablespoons oil in a large, deep saucepan over medium heat. When oil is hot, add minced garlic and cook until fragrant, about 2 minutes. Add onions and continue to cook, stirring frequently, until softened, about 5 more minutes. Add escarole and cook, tossing gently, until it begins to wilt, about another 3 minutes. Add stock and rice to the pan, bring to a boil. Lower the heat, cover and cook about 20 minutes or until rice is tender. Meanwhile, put remaining 2 tablespoons oil in a small skillet. When oil is hot, add sliced garlic and cook over medium-low heat until it turns golden brown and begins to crisp. Remove garlic with a slotted spoon and set aside. When rice is cooked through, season soup with salt and pepper, top with a grating of Parmesan and garnish with garlic slivers.

ESCAROLE SOUP WITH ROASTED GARLIC

Steps:

• Preheat oven to 350 degrees. Roast garlic cloves for about 15 minutes, or until tender. Cool. Press between fingers to release cloves and place in a food processor. Add pinch of oregano and 1/4 cup of vegetable broth, puree and set aside. Combine remaining vegetable broth, oregano, red bell pepper, carrots, and red pepper flakes. Bring to a boil, reduce heat, cover and simmer until pepper and carrots are almost tender, about 7 minutes. Add escarole and tomato, cover and simmer until escarole is wilted, about 5 minutes. Add garlic puree and tofu and simmer for an additional 5 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.