WILTED ESCAROLE WITH GARLIC, LEMON AND OIL
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the extra-virgin olive oil in a deep skillet over medium-low heat with garlic and anchovy. Cook together 3 to 4 minutes to infuse garlic into oil. Remove the garlic cloves and stir oil to mix in the melted anchovies and add the red pepper flakes. Raise heat to medium-high. When oil ripples or begins to waft smoke, add greens and stir fry them 2 to 3 minutes. Squeeze lemon juice over the greens, toss, and serve.
WILTED ESCAROLE WITH HAZELNUTS
Steps:
- Cook 2 sliced garlic cloves in 1 tablespoon olive oil in a skillet over medium heat until golden, 1 minute. Add 1 bunch roughly chopped escarole and toss. Cover and cook until just wilted, 2 minutes. Combine 2 tablespoons olive oil with a pinch each of red pepper flakes and salt; add the zest of 1/2 lemon and the juice of the whole lemon. Toss with the escarole and season with salt. Top with chopped toasted hazelnuts and grated parmesan.
WILTED ESCAROLE WITH PINE NUTS AND RAISINS
Steps:
- Coat a large saute pan with olive oil and toss in the garlic and crushed red pepper. Bring the pan to a medium-high heat. When the garlic is golden and very aromatic, remove it from the pan and ditch it.
- Add the pine nuts, raisins, vinegar and 2 tablespoons water to the pan. Bring the liquid to a boil, lower the heat and toss in the escarole. Toss the escarole to coat with the oil and vinegar mixture and season with salt. Remove the pan from the heat and cover for 1 minute.
- Remove the lid from the pan, toss again and taste. Adjust the seasonings, if needed.
WILTED ESCAROLE AND RED ONION
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 1 thinly sliced red onion in 1/4 cup olive oil in a large skillet over medium-high heat, 5 minutes. Stir in 2 tablespoons red wine vinegar. Add 1 roughly chopped head escarole and 3/4 teaspoon kosher salt. Cover and cook until wilted, 5 minutes. Uncover and cook until any excess liquid evaporates.
Nutrition Facts : Calories 152 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 390 milligrams, Carbohydrate 7 grams, Fiber 4 grams, Protein 2 grams, Sugar 1.5 grams
WILTED ESCAROLE
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Remove the tough outer leaves of the escarole and twist from the core, discard. Wash in a deep bowl filled with very cold water and swish around until all the dirt has rested on the bottom of the bowl. Lift the leaves from the bowl and spin dry in small batches in a salad spinner.
- Heat the butter, oil, and pepper flakes in a skillet over medium-high heat. Add half the escarole and stir until just wilted. Add the remaining escarole and cook until softened but still has a little crunch. Season with the salt and serve.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
WILTED ESCAROLE WITH GARLIC, LEMON AND OIL
Make and share this Wilted Escarole With Garlic, Lemon and Oil recipe from Food.com.
Provided by dicentra
Categories Greens
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the extra-virgin olive oil in a deep skillet over medium-low heat with garlic and anchovy. Cook together 3 to 4 minutes to infuse garlic into oil.
- Remove the garlic cloves and stir oil to mix in the melted anchovies and add the red pepper flakes.
- Raise heat to medium-high. When oil ripples or begins to waft smoke, add greens and stir fry them 2 to 3 minutes. Squeeze lemon juice over the greens, toss, and serve.
Nutrition Facts : Calories 348.1, Fat 23.6, SaturatedFat 3.8, Cholesterol 8.5, Sodium 438.9, Carbohydrate 38.4, Fiber 21.6, Sugar 6.1, Protein 12.2
SKIRT STEAK WITH HAZELNUT PICADA AND WILTED ESCAROLE
Picada hails from Spain, or more specifically, from Catalonia. Flavored with nuts, bread crumbs, and herbs, it is a punchy, vibrant paste-often used as a sauce to enliven dishes, and to thicken stews. Here it partners full-flavored skirt steak and elegant escarole lettuce, which is just wilted to serve as a vegetable. Like romesco, there are plenty of other uses for picada, if you have any leftover.
Provided by Skye Gyngell
Yield Serves 4
Number Of Ingredients 12
Steps:
- Set the steaks aside on a covered plate to bring them to room temperature.
- For the picada, preheat the oven to 350°F (180°C). Tear the bread roughly into pieces. Heat the olive oil in a shallow pan over medium heat. When it is hot, add the bread and pan-fry until evenly golden and crisp. (Take care that the olive oil does not become too hot and begin to smoke.) Remove and drain off excess oil. Pound the bread, in batches if necessary, using a mortar and pestle, until you have coarse bread crumbs. Place the nuts on a baking sheet and roast in the middle of the oven for 10 minutes until evenly golden. Tip the hot nuts into a clean dry cloth and rub to remove the skins. Mince the nuts and place in a bowl with the bread crumbs, orange zest, and juice. Mince the garlic and oregano together and add to the bowl with a pinch of salt. Stir to combine, then set aside. Turn the oven to its lowest setting.
- Discard the outer leaves from the escarole, then tear the lettuce into large pieces. Wash well, but don't bother to pat dry. Season the steaks liberally all over. Place a heavy skillet over high heat and brush the steaks with a little olive oil. Lay the steaks in the skillet when it is hot and cook without moving for 3 minutes. Turn and cook on the other side for 3 minutes (you may need a minute or two longer if the steaks have been cut from a thicker section of the thigh). You should have a nice brown crust, while the meat inside should be rare. Remove to a plate and rest in the warm oven for 6 to 8 minutes.
- Meanwhile, cook the escarole. Place a wide pan over medium-low heat. Add the butter and let it just melt, then add the torn leaves and seasoning. Put the lid on until the water clinging to the leaves begins to steam, then uncover and stir every few seconds so the leaves wilt uniformly. This will take 2 to 3 minutes. Now you should have a lovely glossy, pale green vegetable. Check the seasoning. Place a steak on each warm serving plate and arrange the escarole alongside. Spoon over the picada and serve at once.
WILTED ESCAROLE WITH WALNUTS AND BLUE CHEESE
This skillet-cooked winter salad gives the classic blue-cheese-greens-and-nuts combination a new toasty edge.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Cut escarole into 1 1/2-inch wedges, leaving base intact. In a large skillet, heat 2 teaspoons olive oil over medium; add a few wedges and cook, turning, until escarole is wilted and light brown on all sides, 3 minutes total. Season with salt and pepper and transfer to a platter. Repeat twice with more oil and remaining escarole. Top with walnuts and blue cheese; drizzle with lemon juice, if desired.
Nutrition Facts : Calories 156 g, Fat 14 g, Fiber 4 g, Protein 4 g, SaturatedFat 3 g
CRISPY CHICKEN THIGHS WITH BACON AND WILTED ESCAROLE
A single pan leads to many wonders: crackly-skinned chicken, hardy escarole, and a touch of smoky bacon.
Provided by Alison Roman
Categories Bon Appétit Chicken Escarole Bacon Kid-Friendly Dinner Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper. Heat oil in a large skillet over medium. Place chicken thighs, skin side down, in skillet and cook, pouring off excess fat from time to time, until skin is browned and crisp, 10-12 minutes. Turn chicken over and cook until cooked through, 8-10 minutes longer. Transfer thighs to a cutting board or large plate.
- Pour off fat from skillet (no need to wipe it out) and increase heat to medium-high. Cook bacon, stirring occasionally, until browned and crisp, about 5 minutes. Add shallot and 1/2 tsp. red pepper flakes and toss to coat. Add escarole in large handfuls, letting it wilt slightly before adding more. After the last handful goes in, remove pan from heat and toss greens to coat (some will be tender, some a little crunchier).
- Divide escarole among plates and top with chicken. Squeeze lemon over and top with more red pepper flakes.
CRISPY-SKIN FISH FILLETS WITH WILTED ESCAROLE
Pan-sear to crisp the skin, then pop the fillets in the oven to finish the job.
Provided by Paul Johnson
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Line baking sheet with plastic wrap. Arrange fish, skin side up, on sheet. Spread coarse salt generously on skin to coat completely. Chill uncovered 1 hour.
- Preheat oven to 475°F. Rinse salt off fish; pat until very dry. Place fish, skin side up, on work surface. Using large knife with edge of blade perpendicular to skin, scrape surface of skin to remove any moisture, wiping blade clean often. Using razor blade, score skin in 1-inch crosshatch squares. Sprinkle with pepper.
- Heat 1 1/2 tablespoons oil in each of 2 large ovenproof skillets over high heat. Add 2 fillets, skin side down, to each skillet. Sear until skin is crisp and brown, about 4 minutes. Place skillets in oven (do not turn fish) and roast until fish is just opaque in center, about 4 minutes.
- Meanwhile, heat 3 tablespoons oil in large pot over medium high heat. Add garlic and sauté 30 seconds. Add escarole and toss until beginning to wilt, about 2 minutes. Add 1 1/2 tablespoons vinegar and toss. Season with salt and pepper.
- Mound escarole in center of 4 plates. Top with fish, skin side up. Sprinkle with remaining 1 1/2 tablespoons vinegar.
WILTED ESCAROLE WITH APPLES
These greens get a sweet, tart boost from apples and cider vinegar.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- In a small saucepan, heat extra-virgin olive oil over medium-high. Add shallot and season with coarse salt and ground pepper; cook until soft, about 4 minutes. Add apples and cook until beginning to soften, about 5 minutes. Remove from heat and stir in cider vinegar. In a large bowl, toss escarole, roughly chopped, with apple mixture; season with salt and pepper.
Nutrition Facts : Calories 154 g, Fat 11 g, Fiber 4 g, Protein 2 g
More about "wilted escarole recipes"
WILTED ESCAROLE SALAD RECIPE | BON APPéTIT
From bonappetit.com
3.7/5 (13)Estimated Reading Time 2 minsServings 8
WILTED ESCAROLE WITH LEMON AND GARLIC RECIPE | MYRECIPES
From myrecipes.com
Servings 6Calories 105 per servingTotal Time 25 mins
CRISPY CHICKEN THIGHS WITH BACON AND WILTED ESCAROLE
From bonappetit.com
WILTED ESCAROLE & LEMONY SAUSAGE PASTA - SWANSON
From campbells.com
18 ESCAROLE RECIPES FOR SOUPS, SALADS, AND MORE | EPICURIOUS
From epicurious.com
WILTED ESCAROLE WITH COUNTRY HAM AND CHILES RECIPE - BON APPéTIT
From bonappetit.com
WILTED ESCAROLE & LEMONY SAUSAGE PASTA RECIPE | BON APPéTIT
From bonappetit.com
CRISPY-SKIN FISH FILLETS WITH WILTED ESCAROLE RECIPE - BON …
From bonappetit.com
WILTED ESCAROLE : RECIPES - COOKING CHANNEL RECIPE
From cookingchanneltv.com
WILTED ESCAROLE RECIPE - THE WASHINGTON POST
From washingtonpost.com
WILTED ESCAROLE WITH FETA, WALNUTS, AND HONEY - FOOD52
From food52.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love