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
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 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.
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
Steps:
- Wash the escarole and dry the leaves.
- Heat the oil in a skillet and gently saute the garlic, scallions and ginger without browning for one to two minutes.
- Add the escarole and saute until the leaves are wilted. Sprinkle with salt and pepper and serve hot or at room temperature.
Nutrition Facts : @context http, Calories 69, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 1 gram, Sodium 82 milligrams, Sugar 0 grams
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
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.
ESCAROLE WITH GARLIC AND OIL
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pull the leaves of the escarole apart. Trim off the ends and cut out the core. Rinse well and shake off the excess water.
- Drop the escarole into boiling water with salt to taste. Simmer until the escarole is tender, about five minutes.
- Drain well. Squeeze to extract excess liquid.
- Heat the oil in a skillet and add the garlic. Cook until the garlic starts to brown (do not let it brown or it will become bitter). Add the escarole, stirring it around so that it heats evenly. Add salt and pepper to taste and serve.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 10 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 425 milligrams, Sugar 0 grams
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.
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.
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