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.
ROASTED ASPARAGUS WITH LEMONY BREADCRUMBS
Roasting asparagus at a high temperature concentrates its flavor and guarantees a tender-but not mushy-texture. To ensure crunchy crumbs, sprinkle them on just before serving.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Arrange asparagus on a rimmed baking sheet, and drizzle with oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until tender, 18 to 20 minutes, then transfer to a platter.
- Meanwhile, melt butter in a medium skillet over medium heat. Add panko, and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Remove from heat, and stir in lemon juice and zest. Season with salt.
- Top asparagus with breadcrumbs, and garnish with lemon.
ESCAROLE WITH GARLIC AND BREAD CRUMBS
Escarole is a bitter green and we love it sauteed with fresh garlic. A quick blanching keeps it bright green and tames some of it's bitterness. I found this version in "The North End Italian Cookbook". Fried bread crumbs and a few red pepper flakes makes this dish fantastic.
Provided by Lorac
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil.
- Coarsely chop the escarole.
- Add to water, cook 2 minutes, drain, rinse with cold water and drain again.
- Heat oil in a heavy skillet, add garlic and red pepper flakes and cook over medium heat until garlic is browned.
- Add bread crumbs and cook until browned.
- Turn heat to high, add escarole, season with salt and pepper, stir and toss until heated through.
- Place in a serving bowl and pour any oil left in the pan over the escarole.
Nutrition Facts : Calories 188.4, Fat 14.4, SaturatedFat 2, Sodium 99.9, Carbohydrate 13.2, Fiber 7.4, Sugar 1, Protein 3.9
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
ESCAROLE WITH ONION AND LEMON
Enjoy this saute as a side with roasted salmon or seared steak.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 6
Steps:
- In a large skillet, heat olive oil over medium-high. Add red onion and red-pepper flakes; cook until onion softens, 3 minutes. Add escarole. Cook until wilted, 3 minutes. Season with salt, pepper, and lemon juice.
Nutrition Facts : Calories 64 g, Fat 4 g, Fiber 4 g, Protein 2 g
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