Kale And Escarole With Shallots Recipes

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KALE AND ESCAROLE WITH SHALLOTS



Kale and Escarole with Shallots image

Quickly cooked greens are a simple and delicious way to include these heart-healthy vegetables in your diet. But don't just use one! In this recipe, we use kale and escarole, cooked together with a flavorful punch from shallots, lemon and red pepper flakes.

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add 2 sliced shallots and cook until lightly browned, about 3 minutes. Add 1 head each torn Tuscan kale and escarole and 1/2 teaspoon kosher salt. Cook, stirring, until wilted, 3 to 5 minutes. Add 1 teaspoon grated lemon zest and a pinch of red pepper flakes; season with salt.

KALE WITH PICKLED SHALLOTS



Kale with Pickled Shallots image

Provided by Ian Knauer

Categories     Leafy Green     Vegetable     Side     Vegetarian     Quick & Easy     Kale     Fall     Winter     Brine     Healthy     Shallot     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 (side dish) servings

Number Of Ingredients 6

1/4 cup red-wine vinegar
3 tablespoons extra-virgin olive oil
Pinch of sugar
1/4 lb thinly sliced shallots (1 cup)
3/4 cup water
2 pounds kale (2 bunches), stems and center ribs discarded

Steps:

  • Bring vinegar, oil, sugar, and 1/4 teaspoon salt to a simmer in a small saucepan. Stir in shallots and remove from heat.
  • Bring water to a simmer in a large pot, then add kale, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, uncovered, stirring, until kale is wilted and crisp-tender and liquid has evaporated, 5 to 8 minutes. Toss with shallot mixture, then season with salt and pepper.

BRAISED ESCAROLE WITH OLIVES AND RAISINS



Braised Escarole with Olives and Raisins image

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

3 tablespoons olive oil
2 shallots, chopped
1 garlic clove, smashed and peeled
1/4 teaspoon red pepper flakes, optional
1 teaspoon kosher salt
1/2 cup pitted green olives, roughly chopped
1/4 cup golden raisins
2 large heads escarole (about 1 1/2 pounds), roughly chopped into 2-inch pieces

Steps:

  • Heat a large straight-sided skillet over medium heat until hot. Add the oil, shallots, garlic and pepper flakes, if using, then season with 1/4 teaspoon salt. Stir with a wooden spoon until the shallots are soft and fragrant, about 3 minutes. Add the olives and raisins and stir to combine. Add the chopped escarole and season with the remaining 3/4 teaspoon salt. Stir to combine and coat the escarole in the flavors. Cover with the lid and allow to steam for 5 minutes. Remove the lid and increase the heat to medium-high. Cook, stirring often, until the liquid has evaporated and the greens are tender, another 3 minutes.

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