Spicy Escarole With Garlic Recipes

SPICY ESCAROLE

Steps:

• Place a large skillet over medium heat. Add oil, butter, and garlic; cook until garlic is golden brown. Add fennel and onion and cook, stirring, until almost tender and lightly browned, 5 to 6 minutes. Add escarole, oregano, and crushed red pepper; season with salt. Cook until escarole is wilted, 3 to 4 minutes. Serve immediately.

SPICY ESCAROLE WITH GARLIC

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.

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.

SPICY ESCAROLE

Steps:

• Cut the escarole into 2-inch squares but do not dry. In a skillet set over moderately high heat, and heat oil, add pepper flakes, escarole, salt and cook, stirring, until wilted.;

SPICY ESCAROLE AND BEANS

Steps:

• Heat oil in a non-stick stock pot.
• Saute garlic, onion, and peppers in the hot oil on medium high until onion is transparent, approximately 5 minutes.
• Add beans with liquid and cook on medium high for about 5 minutes, allowing some of the liquid to boil off.
• Lower the heat to medium low and add the escarole. Cover and simmer for 10 minutes.
• Add the wine and black pepper and mix well. Replace cover and simmer for another 10 minutes or until escarole is soft.
• Add the cooked ditalini to the escarole and beans. Stir to combine well.
• Serve in bowls and sprinkle with grated cheese.

SAUTED ESCAROLE WITH GARLIC AND CANNELLINI BEANS

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, 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.