Escarole With Toasted Garlic Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SAUTEED ESCAROLE



Sauteed Escarole image

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

1 head escarole (fresh, cleaned, trimmed and chopped)
3 tablespoons olive oil
3-4 cloves garlic (sliced)
pinch crushed red pepper (or more-according to taste)
salt to taste
lemon juice (optional)

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

ESCAROLE WITH GARLIC AND BREAD CRUMBS



Escarole With Garlic and Bread Crumbs image

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

2 lbs escarole
2 tablespoons olive oil
2 tablespoons vegetable oil
3 -4 cloves garlic, chopped
1/4 cup breadcrumbs
red pepper flakes
salt and pepper

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

ESCAROLE WITH GARLIC



Escarole With Garlic image

Provided by Robert Farrar Capon

Categories     easy, quick, side dish

Time 15m

Yield 2 to 3 servings

Number Of Ingredients 4

4 cups washed escarole, chopped coarse
1/4 cup olive oil, or butter
1 large clove garlic, minced
Salt and pepper as desired

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

SPICY ESCAROLE WITH GARLIC



Spicy Escarole with Garlic image

Provided by Food Network Kitchen

Categories     side-dish

Yield 4 servings

Number Of Ingredients 0

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.

Nutrition Facts : Calories 55 calorie, Fat 3.5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 174 milligrams, Carbohydrate 5 grams, Fiber 4 grams, Protein 2 grams, Sugar 0 grams

BRAISED ESCAROLE WITH GARLIC AND LEMON



Braised Escarole with Garlic and Lemon image

Provided by Tyler Florence

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

1 head escarole, about 1 pound
1/4 cup extra-virgin olive oil
1 tablespoon unsalted butter
4 garlic cloves, sliced
1/2 teaspoon red pepper flakes
2 bay leaves
1/2 lemon, cut in thin slices
2 cups water or chicken broth
Pinch sugar
Kosher salt and freshly ground black pepper

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.

GARLIC AND OIL SAUTEED ESCAROLE



Garlic and Oil Sauteed Escarole image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

1/2 cup flavored olive oil, recipe follows
4 garlic cloves, peeled and minced
1 recipe escarole, recipe follows
Salt and pepper, to taste
1 cup extra virgin olive oil
4 garlic cloves, peeled and crushed
2 large bunches 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.

SAUTEED ESCAROLE WITH GARLIC AND CANNELLINI BEANS



Sauteed Escarole with Garlic and Cannellini Beans image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 4

2 garlic cloves, sliced
4 tablespoons olive oil
2 pounds escarole, trimmed, cut into bite-size pieces, rinsed well, and spun dry
1 can cannellini beans, rinsed and drained

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 TOASTED GARLIC



Escarole with Toasted Garlic image

The magic in this dish comes from perfectly toasted garlic. To achieve this gorgeous golden hue -- and avoid bitter burned garlic -- be patient.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Number Of Ingredients 6

2 tablespoons olive oil
3 garlic cloves, very thinly sliced
1 large head escarole, cut into 1-inch- wide ribbons (10 cups)
Coarse salt and freshly ground pepper
1/4 cup chicken stock (optional)
Lemon juice or wedges

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.

Nutrition Facts : Calories 93 g, Fat 7 g

More about "escarole with toasted garlic recipes"

WILTED ESCAROLE WITH GARLIC, LEMON AND OIL RECIPE
Heat the Extra-Virgin Olive Oil: Heat the extra-virgin olive oil in a deep skillet over medium-low heat with garlic and anchovy. Cook together for 3 to 4 minutes to infuse garlic into oil. Remove …
From chefsresource.com


MOM'S SAUTEED ESCAROLE - 2 SISTERS RECIPES BY ANNA …
Dec 22, 2023 Allow the garlic to only fragrant the olive, about 30 seconds, no need to brown the garlic. Add in escarole (work with adding in few batches at a time), using kitchen tongs or two spoons to turn it as it sautes in the pan. Each …
From 2sistersrecipes.com


21 ESCAROLE RECIPES THAT WILL BOWL YOU OVER! - DINEWITHDRINKS
Jul 30, 2023 It combines the flavors of escarole, chickpeas, and garlic toast for a comforting and satisfying meal. The addition of Parmesan cheese rind adds a delicious savory flavor to the …
From dinewithdrinks.com


EASY SAUTEED ESCAROLE WITH GARLIC - DISH IT GIRL RECIPE BOX
May 17, 2022 ingredients. 2 heads of escarole, trimmed and leaves cut in half lengthwise, washed well, patted dry. 2 tbsp olive oil. 2-3 cloves garlic, thinly sliced
From dishitgirl.com


EASY ESCAROLE SAUTEED WITH GARLIC RECIPE - NO PLATE LIKE HOME
May 9, 2024 1 lb escarole; extra-virgin olive oil; garlic cloves lemon juice; salt and black pepper; red pepper flakes (optional) Sautéing is one of the simplest and most delightful ways to …
From noplatelikehome.com


ESCAROLE WITH TOASTED GARLIC RECIPES
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 …
From tfrecipes.com


12+ SIMPLE ESCAROLE RECIPES THAT WILL BRIGHTEN YOUR DINNER TABLE ...
Recipe: Sautéed Escarole with Garlic from Scordo.com. Ingredients: Red pepper flakes, olive oil, garlic, fresh escarole, black pepper ... 18+ Easy Escarole Recipes That Will Make You Love …
From ostrali.com


ITALIAN ESCAROLE SAUTéED WITH GARLIC - MANGIA WITH …
Oct 3, 2024 First, prep and rinse the escarole. Remove any damaged or wilted outer leaves. Then, use a sharp knife to make a 3 to 4 cuts along the length of the leaves, turning the escarole once or twice (with the root end still intact).
From mangiawithmichele.com


BRAISED ESCAROLE WITH GARLIC AND LEMON RECIPE
Cook the Garlic and Herbs: 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 …
From chefsresource.com


BAKED ESCAROLE - IMPROMPTU FRIDAY NIGHTS
In a large bowl, combine the escarole/garlic oil with breadcrumbs and parmesan. Toss and place into a baking dish. Bake in a 375° oven for 25 minutes until bubbly and heated through.
From impromptufridaynights.com


ESCAROLE RECIPE (SAUTéED) | THE KITCHN
Sep 25, 2022 Add the garlic and 1/4 teaspoon red pepper flakes if desired, and sauté until the garlic is softened and fragrant (do not let the garlic brown), about 30 seconds. Add the escarole a few handfuls at a time, stirring after each …
From thekitchn.com


ESCAROLE WITH PAN-ROASTED GARLIC AND LEMON - EAT YOUR BOOKS
Pg. 249, Slice 10 cloves garlic thinly, then simmer 25 mins in EVOO on very low heat. Slice escarole thinly, rinse. Add to pan with garlic. Turn off heat. Toss escarole with the EVOO and …
From eatyourbooks.com


Related Search