BRAISED ESCAROLE WITH GARLIC AND LEMON
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.
ESCAROLE WITH OLIVES, RAISINS, AND PINE NUTS
Categories Olive Side Sauté Vegetarian Quick & Easy Raisin Pine Nut Vegan Escarole Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a large skillet sauté the garlic in the oil over moderately high heat, stirring, until it is golden and discard it. To the skillet add the escarole, the olives, the raisins, and salt and pepper to taste and sauté 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 pine nuts, and boil the mixture for 1 minute, or until the liquid is evaporated.
BRAISED ESCAROLE WITH TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 3 sliced garlic cloves in olive oil in a large pot over medium-high heat until golden. Add 1 large head chopped escarole in batches, season with salt and red pepper flakes and cook until just wilted, 3 minutes. Add one 14-ounce can diced tomatoes; cook until the liquid is reduced, 7 minutes. Stir in 2 teaspoons chopped oregano; season with salt. Drizzle with olive oil and top with grated parmesan.
BRAISED CHICKEN WITH ESCAROLE AND SICILIAN OLIVES
Provided by Kay Rentschler
Categories dinner, weekday, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Trim chicken thighs of excess fat, and dry well on paper towels. Heat 10-inch nonstick skillet over medium heat for 5 minutes. Place chicken in skillet, skin-side down, and sear until skin is well-browned, about 5 minutes. Turn thighs with tongs, sprinkle with salt and pepper, and sear until second side is golden, about 3 minutes more.
- Pour off fat. Reduce heat to low, add olive oil, and half of the sliced garlic, shallots and the herbs, and sauté until soft and fragrant, about 40 seconds. Add wine and chicken broth, cover, and simmer 7 minutes. Turn chicken, and simmer until meat pulls easily from bone, about 7 minutes more.
- Transfer chicken from skillet to plate. Add remaining garlic, shallots and herbs, olives, escarole and lemon juice to skillet. Sprinkle with salt and pepper, increase heat to medium-high, and cover. Steam escarole until it wilts, about 5 minutes.
- Return chicken to skillet on top of escarole. Add butter, increase heat to high, and simmer until butter melts and sauce has emulsified slightly. (If sauce appears thin, transfer escarole and chicken to warm platter, then boil sauce until it has reached a pleasing consistency.) Taste to correct seasoning. Serve immediately.
Nutrition Facts : @context http, Calories 600, UnsaturatedFat 28 grams, Carbohydrate 9 grams, Fat 47 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 15 grams, Sodium 671 milligrams, Sugar 2 grams, TransFat 0 grams
BEEF BRACIOLE WITH OLIVES AND RAISINS
Anyone who grew up eating Sunday gravy, the tomato‐and‐meat sauce that simmers on the stove all day, probably knows beef braciola, too. This version, which is actually braciole (meaning the plural form), wraps thin slices of beef around a powerhouse filling of pimiento‐stuffed olives, raisins, and Parmigiano‐Reggiano. Braised in the oven, the beef gets tender while the sauce intensifies. Serve it over polenta or mashed potatoes to sop it all up.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 3h
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F. Pound beef with the tenderizing side of a meat mallet to 1/8-inch thickness; season with salt and pepper. In a bowl, stir together olives, raisins, 1/2 cup each parsley and cheese, and 1 tablespoon oil.
- Divide olive mixture evenly among beef slices, patting it down to an even thickness and leaving a 1/4-inch border all around. Starting at one short end, roll each piece into a tight log; secure with twine or a wooden skewer.
- Heat remaining 3 tablespoons oil in a braiser pan or a wide, shallow ovenproof pot over medium-high. Add beef in a single layer (in two batches, if necessary, to avoid crowding pan) and cook, turning a few times, until browned all over, 8 to 10 minutes. Transfer to a plate.
- Add garlic and oregano to pan; cook until sizzling and fragrant, about 30 seconds. Add wine and boil, scraping up any browned bits, until mostly evaporated. Return beef and any accumulated juices to pan. Add broth and tomato sauce; bring to a boil.
- Cover pan and transfer to oven. Cook, spooning sauce over beef a few times, until beef is fork-tender and sauce has reduced to a gravy, 1 1/2 to 2 hours (if gravy reduces and thickens too quickly, stir in more broth).
- Stir together orange zest, remaining 1/4 cup parsley and 2 tablespoons cheese, and pine nuts. Sprinkle over braciole and gravy before serving.
BRAISED ESCAROLE
Steps:
- Cut away and discard the white core of the escarole. Cut away and discard any tough stems. Cut the leaves crosswise in half. Drop the leaves in boiling water seasoned with a little salt. Let simmer 5 minutes. Drain well and press to extract moisture. Coarsely chop the greens.
- Heat the oil in a heavy skillet and add the garlic. Cook briefly and add the escarole, salt and pepper. Add the pepper flakes. Cook, stirring, about 4 minutes.
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 10 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 1 gram, Sodium 58 milligrams, Sugar 0 grams
BRAISED ESCAROLE WITH CURRANTS AND PINE NUTS
Categories Leafy Green Nut Side Braise Sauté Low Carb Pine Nut Winter Escarole Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Combine currants and water in small bowl. Let stand 30 minutes. Drain. Transfer currants to medium bowl.
- Cook escarole in batches in large pot of boiling water just until wilted, about 2 minutes. Drain; cool under cold running water. Drain again; squeeze to remove excess water. Combine with currants.
- Heat oil in large skillet over medium-high heat. Add garlic; sauté just until beginning to color, about 2 minutes. Add escarole mixture and pine nuts. Sprinkle with salt and pepper. Sauté until escarole is heated through, about 5 minutes. Season with salt and pepper.
ESCAROLE STUFFED WITH RAISINS, WALNUTS AND ANCHOVIES
Provided by Molly O'Neill
Categories main course, side dish
Time 1h
Yield Four side-dish or two main-dish servings
Number Of Ingredients 12
Steps:
- Heat 1/4 teaspoon of olive oil in a medium-size nonstick skillet over medium heat. Add minced garlic and cook, stirring constantly, for 30 seconds. Add bread crumbs, walnuts, salt and pepper. Lower heat and cook, stirring frequently, until crumbs turn golden brown, about 4 minutes. Transfer mixture to a large bowl and toss in raisins, anchovy and capers. Stir in 2 tablespoons of chicken broth.
- Carefully open escarole leaves, like flower petals, leaving them attached to the core. Spoon filling between leaves. Close leaves up and tie string around escarole to secure. Heat remaining oil in a deep skillet. Add crushed garlic and pepper flakes and cook, stirring, for 3 minutes. Add remaining broth and carefully place escarole in skillet. Bring to a simmer, cover and cook until escarole is tender, about 45 minutes. Remove string, cut into quarters and serve.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 9 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 417 milligrams, Sugar 8 grams
ESCAROLE WITH OLIVES AND TOMATO
This easy side dish is winter's answer to the Greek salad. Lightly cooking the tomatoes and garlic sweetens their flavors, while wilting the escarole mellows its bite for this salad recipe.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil over medium-high. Add garlic, olives, and tomatoes; cook until tomatoes are soft, about 2 minutes; transfer to a plate. Add escarole to skillet and cook, stirring occasionally, until escarole is wilted, about 3 minutes. Season with salt and pepper, return olive mixture to skillet, and stir in vinegar to taste. Serve immediately.
Nutrition Facts : Calories 102 g, Fat 8 g, Fiber 5 g, Protein 2 g, SaturatedFat 1 g
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