WILTED ESCAROLE WITH GARLIC, LEMON AND OIL
Make and share this Wilted Escarole With Garlic, Lemon and Oil recipe from Food.com.
Provided by dicentra
Categories Greens
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the extra-virgin olive oil in a deep skillet over medium-low heat with garlic and anchovy. Cook together 3 to 4 minutes to infuse garlic into oil.
- Remove the garlic cloves and stir oil to mix in the melted anchovies and add the red pepper flakes.
- Raise heat to medium-high. When oil ripples or begins to waft smoke, add greens and stir fry them 2 to 3 minutes. Squeeze lemon juice over the greens, toss, and serve.
Nutrition Facts : Calories 348.1, Fat 23.6, SaturatedFat 3.8, Cholesterol 8.5, Sodium 438.9, Carbohydrate 38.4, Fiber 21.6, Sugar 6.1, Protein 12.2
SPICY BEANS WITH WILTED GREENS
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Bean Leafy Green Dinner Lunch Kale Spinach Winter Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Heat 1/4 cup oil in a large Dutch oven over medium heat. Cook anchovies, if using, chiles, and garlic, stirring occasionally, until garlic is soft and anchovies are dissolved, about 4 minutes. Add onion, celery, and rosemary; season with salt and pepper. Increase heat to medium-high and cook, stirring occasionally, until onion is very soft and golden brown, 8-10 minutes.
- Add Parmesan rind, if using, beans, and 10 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally and adding more water as needed, until beans are beginning to fall apart, 3-4 hours.
- Lightly crush some beans to give stew a creamy consistency. Mix in kale, spinach, and half of arugula; season with salt and pepper. Cook until greens are wilted, 5-8 minutes.
- Toss remaining arugula with lemon juice and 1 tablespoon oil; season with salt and pepper. Divide stew among bowls; top with arugula, shaved Parmesan, and a drizzle of oil.
- DO AHEAD: Stew can be made 3 days ahead. Let cool; cover and chill.
WILTED GREENS WITH GARLIC AND BALSAMIC VINEGAR
This simple but delicious side dish can be made with almost any kind of green but my personal favourite is red-veined Swiss chard as the green and red make such a pretty presentation. From Williams-Sonoma Italian Favourites.
Provided by Irmgard
Categories Chard
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut the greens into strips 1 inch wide.
- In a large saute pan over medium-high heat, warm the olive oil.
- Add the greens and using tongs, toss them until they are wilted but still retain their bright colour, about 3-4 minutes.
- Add the vinegar, garlic, red pepper flakes, salt and black pepper to taste and toss well.
- Transfer to a warmed serving bowl and serve immediately.
WILTED GREENS
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Fill a large bowl with cold water. Trim and discard the greens tough stems, tear the leaves into pieces and wash them in the water. (If the greens are very dirty wash them in several changes of water.) Lift the greens from the water, and put them in a colander to drain. Set aside.
- In a large Dutch oven or soup pot, cook the bacon over medium heat until browned and its fat has rendered, about 4 to 5 minutes. Add the scallions and cook for 2 minutes. Add the garlic and cook 1 minute more. Add the greens in batches, starting with the tougher greens, like kale, and ending with the more tender ones, like chard, stirring each batch as they wilt, before adding more. Add 1/2 cup water and cook, covered, stirring once or twice, until tender, about 10 minutes. Add the vinegar and season with salt and pepper to taste. Serve immediately.
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