Escarole Quesadillas Recipes

BRAISED ESCAROLE WITH OLIVES AND RAISINS

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.

BRAISED ESCAROLE WITH TOMATOES

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.

ESCAROLE PIE

Steps:

• Preheat the oven to 400 degrees F. Spray a 9-inch glass pie plate with cooking spray
• Heat 3 tablespoons of the olive oil in large pot over medium-high heat. Add the anchovies, garlic and red pepper flakes and cook until fragrant, about 1 minute. Add the escarole and salt to the pan, cover and cook until wilted. Add the wine and cook for 1 minute. Remove and discard the garlic cloves. Let the escarole cool slightly, then place it in a large kitchen towel and gently ring out excess moisture. Transfer the greens to the bowl of a food processor. Add the olives, the lemon zest and juice, and the feta and process until finely chopped, about 30 seconds. Add the currants and pulse to combine.
• Unroll the pie crusts. Use one to line a 9-inch pie pan, pressing it gently into the pan so there are no air bubbles and leaving some overhang around the edges. Brush the crust with the beaten egg, then spoon in the filling and distribute evenly. Cover with the second pie crust, tucking in and crimping the edges with your fingers or the tines of a fork. Cut three slits in the top crust to allow steam to escape. Brush the pie with the remaining 1 teaspoon olive oil and bake until golden brown and cooked through, about 40 minutes. Allow the pie to cool for at least 30 minutes before slicing.