BRAISED ESCAROLE WITH OLIVES AND RAISINS
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
ESCAROLE SICILIANO
This lemony salad is served hot from the wok. Escarole is a bitter green, but can be less so when grown shielded from the sun. In general, lighter green leaves indicate a milder flavor. Thinly sliced tomatoes are a great accompaniment. This recipe can be doubled. For a larger party, cook in batches.
Provided by Charlie
Categories Salad Green Salad Recipes
Time 15m
Yield 3
Number Of Ingredients 7
Steps:
- Heat oil in a wok over high heat. Add escarole; cook and stir until greens begin to wilt. Stir in lemon juice. Add capers, salt, and olives; cook and stir for another 15 seconds. Season with black pepper to taste. Serve immediately.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 16.4 g, Fat 17.5 g, Fiber 11 g, Protein 4.8 g, SaturatedFat 2.4 g, Sodium 449.6 mg, Sugar 1.9 g
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.
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
ESCAROLE WITH GARLIC AND OIL
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pull the leaves of the escarole apart. Trim off the ends and cut out the core. Rinse well and shake off the excess water.
- Drop the escarole into boiling water with salt to taste. Simmer until the escarole is tender, about five minutes.
- Drain well. Squeeze to extract excess liquid.
- Heat the oil in a skillet and add the garlic. Cook until the garlic starts to brown (do not let it brown or it will become bitter). Add the escarole, stirring it around so that it heats evenly. Add salt and pepper to taste and serve.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 10 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 425 milligrams, Sugar 0 grams
ESCAROLE SALAD WITH ROASTED TOMATOES AND WHITE BEAN VINAIGRETTE
A bed of crisp greens, topped with tarragon flavored plum tomatoes and drizzled with warm and creamy white bean vinaigrette dressing, makes this a one-of-a-kind healthful dish. Canned cannellini beans, pureed in the dressing, give a creamy texture without adding fat; instead they boost the fiber content of this tasty salad!
Provided by cannedfood
Categories Salad Dressings
Time 35m
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 450°F
- Toss the tomatoes and oil on a large sheet pan and season with salt and pepper, if desired. Roast for 15 minutes. Sprinkle with tarragon and cool. When just cool to the touch, lift carefully with a spatula to make sure the tomatoes are not sticking to the pan.
- To make the dressing, purée all of the dressing ingredients in a blender or food processor until smooth. Transfer to a skillet.
- Toss the lettuces and scallions in a large mixing bowl.
- Heat the dressing until simmering, stirring often; add more water if needed to keep it the texture of unbeaten cream. Toss the dressing with the lettuces. Mound on a large platter or on individual plates. Scatter the olives on top and arrange the roasted tomatoes decoratively on and around the salad.
Nutrition Facts : Calories 186.1, Fat 8.2, SaturatedFat 1.2, Sodium 112.8, Carbohydrate 22.1, Fiber 5.9, Sugar 2.4, Protein 7.8
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.
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MOM'S SAUTEED ESCAROLE - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
4.7/5 (7)Estimated Reading Time 5 minsServings 5Total Time 20 mins
- Rinse and wash escarole a few times until the water comes out clean. Drain in a colander. Place it nearby the stove where you will be sauteing it.
- In a large deep skillet, heat olive oil and add in the garlic. Allow the garlic to only fragrant the olive, about 30 seconds, no need to brown the garlic.
- Add in escarole (work with adding in few batches at a time), using kitchen tongs or two spoons to turn it as it sautes in the pan.
- Each time the escarole wilts toss in a few olives and capers, salt, and fresh cracked pepper on top. If you need to add additional olive oil, drizzle a small amount over the escarole.
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