Sauteed Escarole With Currants And Capers Recipes

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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

SAUTEED ESCAROLE



Sauteed Escarole image

Escarole is a bitter green, I just love it. This is a good introduction if you never had it. The raisins sweeten it. The beans give it a nice richness. The vinegar cuts down the bitterness and the salty capers and anchovies makes for a dish with lots of flavor. The optional ingredients are for those that are not vegetarians. Do rinse the beans, anchovies and capers well to remove excess sodium.

Provided by Rita1652

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 bunch escarole
1 (15 ounce) can white cannellini beans, rinsed and drained
1 tablespoon golden raisin
2 -4 anchovy fillets, soaked 10 minutes in (optional "omit to make vegetarian")
water or milk, and patted dry
1 tablespoon olive oil
1 tablespoon pine nuts, lightly toasted
2 garlic cloves, minced
1 teaspoon capers, drained and rinsed
1 teaspoon balsamic vinegar
salt and pepper
grated cheese (optional "omit to make vegetarian")

Steps:

  • Discard or trim any tough outer leaves.
  • Tear into bite sized pieces, wash and spin dry.
  • Soak the raisins in 2 tbsp warm water until soft, about 20 minutes.
  • Chop the anchovies into a paste.
  • Heat the olive oil and saute the garlic until it turns pale brown, about 2 minutes.
  • Add in beans, It's OK if they get mashed while stirring.
  • Stir in the escarole until it wilts.
  • Stir in all of the other ingredients and saute for about a minute.
  • Serve hot topped with grated cheese.

Nutrition Facts : Calories 170.8, Fat 5.9, SaturatedFat 0.8, Cholesterol 1.7, Sodium 438.3, Carbohydrate 22.8, Fiber 9.8, Sugar 4.1, Protein 8.2

SAUTEED ESCAROLE "AGRODOLCE"



Sauteed Escarole

Escarole cooked in a slightly spicy, sweet and sour sauce.

Provided by Food Network Kitchen

Time 20m

Yield 4

Number Of Ingredients 8

3 tablespoons white balsamic vinegar
1/4 cup dried currants
3 tablespoons pine nuts
2 tablespoons extra-virgin olive oil
Pinch red pepper flakes
2 cloves garlic, grated
1 pound escarole, roughly chopped
Kosher salt and freshly ground black pepper

Steps:

  • Pour the vinegar over the currants in a small bowl and let sit until the currants are plump, at least 10 minutes.
  • Meanwhile, heat a small skillet over medium heat. Add the pine nuts and cook, shaking the skillet occasionally, until lightly browned and fragrant, about 3 minutes. Remove and set aside.
  • Combine the oil, red pepper flakes and garlic in a cold, large high-sided skillet. Set the skillet over medium heat and allow the oil to warm, spreading the garlic over the pan, about 2 minutes. Raise the heat to medium-high and add the escarole in batches. Add 1/4 cup water and the currant-vinegar mixture. Toss to coat and season with salt and black pepper. Transfer to a serving dish and top with the toasted pine nuts.

SAUTEED ESCAROLE WITH CURRANTS AND CAPERS



Sauteed Escarole with Currants and Capers image

This recipe can be prepared in 45 minutes or less.

Yield Serves 4 as a side dish

Number Of Ingredients 6

1 tablespoon pine nuts
2 heads escarole (about 2 pounds total)
4 garlic cloves
2 tablespoons olive oil
2 tablespoons dried currants
1 tablespoon chopped drained capers

Steps:

  • Preheat oven to 350°F.
  • In a shallow baking pan toast nuts in middle of oven until golden, about 5 minutes. Cut escarole into 1-inch pieces and chop garlic.
  • In a 12-inch nonstick skillet sauté garlic in oil over moderately high heat, stirring, until fragrant, about 1 minute. Add escarole in 3 batches, tossing each batch with tongs until wilted before adding next. Stir in currants, capers, and salt and pepper to taste and cook, covered, over moderately low heat until escarole is tender, about 3 minutes. Remove lid and cook over moderately high heat until most liquid is evaporated, about 2 minutes more. Stir in nuts.

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