Escarole With Toasted Garlic Recipes

ESCAROLE WITH TOASTED GARLIC

Steps:

• Combine olive oil and garlic in a large skillet. Set over medium-low heat and cook, turning occasionally, until golden brown, about 6 minutes.
• Remove garlic slices as they turn golden (they won't all brown at once) with a fork and drain on paper towels, leaving oil in pan.
• Increase heat to high, add escarole, and season with salt and pepper. Stir to coat. Add stock. Cook until wilted.
• Season with lemon juice, and drizzle with olive oil. Top with garlic chips.

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.

BRAISED ESCAROLE WITH GARLIC AND LEMON

Steps:

• Break off the leaves of the escarole and wash them individually, taking care to remove any soil at the base of the stems. Shake the leaves dry, stack them up, and slice the escarole crosswise into ribbons about 1 1/2-inches wide.
• Place a large deep skillet over medium heat and add the olive oil and butter. Toss in the garlic, red pepper flakes, bay leaves, and lemon slices; cook and stir for a couple of minutes, tossing to combine. Nestle the escarole into the pan and saute until it begins to wilt and shrink down, about 2 minutes. Sprinkle the escarole with a pinch of sugar and season with salt and pepper. Pour in the water and cover the pan. Simmer for 20 minutes until the escarole is tender.

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.

ESCAROLE AND CHICKPEA SOUP WITH GARLIC TOAST

Steps:

• Smash 3 of the garlic cloves with the side of a knife. Cut the 4th clove in half.
• Heat a medium pot or Dutch Oven on medium heat; when hot add the oil.
• Add the 3 smashed garlic cloves and sauté until golden, about 2 minutes.
• Add the broth, Parmesan rind and chickpeas and bring to a boil. Then add the escarole and cook until it wilts, about 15 minutes.
• Meanwhile, spritz the bread with olive oil and place in the broiler or toaster, until golden brown.
• Take the garlic halves and rub them all over the toasted bread.
• To serve, discard the garlic and cheese rind. Ladle into 4 bowls and serve with fresh grated Parmesan. Serve with garlic toast.

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.

ESCAROLE WITH GARLIC

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.