ESCAROLE WITH LEMON BREAD CRUMBS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 17m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon olive oil and the butter in a skillet over medium heat, when butter melts add bread crumbs, onions and lemon zest. Toast the bread crumbs until golden, transfer to a bowl and return pan to heat. Add remaining 2 tablespoons olive oil to the pan and then add the escarole. Turn escarole in oil to wilt, then season with salt, pepper and nutmeg. Add the stock and honey and simmer over low heat 2 to 3 minutes to mellow greens a bit. Squeeze the juice of 1/2 lemon over greens, top with the bread crumb mixture and serve.
ESCAROLE WITH GARLIC AND BREAD CRUMBS
Escarole is a bitter green and we love it sauteed with fresh garlic. A quick blanching keeps it bright green and tames some of it's bitterness. I found this version in "The North End Italian Cookbook". Fried bread crumbs and a few red pepper flakes makes this dish fantastic.
Provided by Lorac
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil.
- Coarsely chop the escarole.
- Add to water, cook 2 minutes, drain, rinse with cold water and drain again.
- Heat oil in a heavy skillet, add garlic and red pepper flakes and cook over medium heat until garlic is browned.
- Add bread crumbs and cook until browned.
- Turn heat to high, add escarole, season with salt and pepper, stir and toss until heated through.
- Place in a serving bowl and pour any oil left in the pan over the escarole.
Nutrition Facts : Calories 188.4, Fat 14.4, SaturatedFat 2, Sodium 99.9, Carbohydrate 13.2, Fiber 7.4, Sugar 1, Protein 3.9
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.
CHICKEN BREAST ALA ESCAROLE
Make and share this Chicken Breast Ala Escarole recipe from Food.com.
Provided by Marie
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together crumbs, garlic and Parmesan cheese and set aside.
- Pound chicken breast lightly to even out thickness (not too thin).
- Dip chicken in egg, then in flour.
- Saute in 2 T oil in large skillet over medium heat for 3 minutes on each side until lightly browned.
- Add half of escarole to skillet, sprinkle with half of bread crumb mixture.
- Add remaining escarole and bread crumbs.
- Pour in broth, then drizzle with remaining olive oil.
- Simmer, covered on low about 15 minutes, until escarole is wilted and chicken is done.
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.
CHICKPEA AND ESCAROLE SOUP WITH CRISPY BREAD CRUMBS RECIPE
Fresh, crunchy bread crumbs add contrast to this light soup that eats like a hearty meal. Use another type of canned bean if that's all you have and also feel free to switch the escarole for your favorite green, like Swiss chard or kale.
Provided by Thea Baumann
Categories SOUPS, MAINS, VEGETARIAN, EASY, STOVETOP
Time 50m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat 3 tablespoons of olive oil in a large Dutch oven or saucepan over medium-high heat. Add the onion and a generous pinch of salt and cook, stirring until starting to brown, about 5 minutes. Add the chile flakes and garlic and cook, stirring, for another minute. Add the tomatoes and their juice and another large pinch of salt and cook, uncovered and lightly mashing the tomatoes as they cook, until they break down and get thick, about 5 minutes.
- Rinse out the tomato can with about ¼ cup of water and add to the pot along with the chicken broth, chickpeas, potatoes and the rind from the wedge of Parmesan. Season with another generous pinch of salt. Bring to a boil and simmer, partially covered, until the potatoes are tender, about 20 minutes. Stir in the escarole, season with salt and simmer for another 10 minutes.
- Meanwhile, heat the remaining 3 tablespoons of olive oil in a large skillet over medium heat. Add the breadcrumbs and a generous pinch of salt and cook, stirring often, until golden but not burned, 3 to 5 minutes. Transfer to a plate to cool.
- To serve, ladle the soup into bowls and top with bread crumbs, lots of grated Parmesan cheese, a drizzle of olive oil and some parsley, if using.
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- 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.
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