Sauteed Escarole With Currants And Capers Recipes

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SAUTEED ESCAROLE WITH GARLIC AND CANNELLINI BEANS



Sauteed Escarole with Garlic and Cannellini Beans image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 4

2 garlic cloves, sliced
4 tablespoons olive oil
2 pounds escarole, trimmed, cut into bite-size pieces, rinsed well, and spun dry
1 can cannellini beans, rinsed and drained

Steps:

  • In a large skillet start the garlic in cold oil over moderately high heat, stirring, until it is golden. To the skillet add the escarole, and season with salt and pepper, to taste. Saute 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 cannellini beans. Heat through.

SAUTEED ESCAROLE WITH CURRANTS AND CAPERS



Sauteed Escarole with Currants and Capers image

This recipe can be prepared in 45 minutes or less.

Yield Serves 4 as a side dish

Number Of Ingredients 6

1 tablespoon pine nuts
2 heads escarole (about 2 pounds total)
4 garlic cloves
2 tablespoons olive oil
2 tablespoons dried currants
1 tablespoon chopped drained capers

Steps:

  • Preheat oven to 350°F.
  • In a shallow baking pan toast nuts in middle of oven until golden, about 5 minutes. Cut escarole into 1-inch pieces and chop garlic.
  • In a 12-inch nonstick skillet sauté garlic in oil over moderately high heat, stirring, until fragrant, about 1 minute. Add escarole in 3 batches, tossing each batch with tongs until wilted before adding next. Stir in currants, capers, and salt and pepper to taste and cook, covered, over moderately low heat until escarole is tender, about 3 minutes. Remove lid and cook over moderately high heat until most liquid is evaporated, about 2 minutes more. Stir in nuts.

GARLIC AND OIL SAUTEED ESCAROLE



Garlic and Oil Sauteed Escarole image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

1/2 cup flavored olive oil, recipe follows
4 garlic cloves, peeled and minced
1 recipe escarole, recipe follows
Salt and pepper, to taste
1 cup extra virgin olive oil
4 garlic cloves, peeled and crushed
2 large bunches escarole

Steps:

  • Heat oil in a small, heavy saucepan over medium-low heat. Add garlic and barely simmer until garlic is just beginning to brown. Remove and discard garlic. Pour oil into a clean container and reserve.
  • Remove any tough outer or damaged leaves from the escarole. Cut off the tough root end and tear leaves into large pieces. Wash well in a sink filled with cold water. Shake off excess water. In a deep saucepan with cold water to cover by about 2 inches, boil escarole for about 5 minutes over high heat. Remove from heat and drain in a colander. Immediately place escarole in cold water to cover, stopping the cooking process. When escarole is cool, drain well in a colander and pat dry.
  • TO MAKE GARLIC AND OIL SAUTE()EED ESCAROLE: Heat oil in a large, heavy sauteG pan over medium heat. Add garlic. Stir in the escarole and sauteG for 3 minutes or until hot. Season with salt and pepper and serve.

FUSILLI WITH EGGPLANT, PINE NUTS, CURRANTS AND CAPERS



Fusilli with Eggplant, Pine Nuts, Currants and Capers image

Make and share this Fusilli with Eggplant, Pine Nuts, Currants and Capers recipe from Food.com.

Provided by Karen in KS

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs eggplants, cut into 1/2 inch thick slices
2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
3/4 cup pine nuts, toasted
3/4 cup dried currant
1/2 cup drained capers
2 (14 1/2 ounce) cans diced tomatoes, do not drain
1 lb fusilli or 1 lb similar pasta
1 cup freshly grated pecorino romano cheese
1/2 cup chopped fresh basil

Steps:

  • Place sliced eggplant on a large baking sheet.
  • Sprinkle with salt and let stand for 20 minutes.
  • Turn slices over and sprinkle with salt.
  • Let stand 20 minutes.
  • Rinse and pat dry with paper towels.
  • cut into 1/2 cubes.
  • Heat olive oil in a large skillet over med-high heat.
  • Saute onion for about 4 minutes until golden.
  • Add garlic and saute 1 minute.
  • Add eggplant and saute about 10 minutes.
  • Stir in pine nuts, capers and currants and saute 1 minutes.
  • Add tomatoes and bring to a simmer.
  • Season with salt and pepper.
  • Cook pasta in a large pot according to directions.
  • Drain and return to pot.
  • Add eggplant mixture, basil and 1/4 cup of cheese.
  • Toss.
  • Serve with remaining cheese separately.

Nutrition Facts : Calories 572.5, Fat 17.9, SaturatedFat 1.8, Sodium 647, Carbohydrate 92.8, Fiber 12.2, Sugar 23.6, Protein 16.2

SAUTEED ESCAROLE WITH GARLIC



Sauteed Escarole with Garlic image

When sautéed in olive oil, escarole needs little more than a bit of garlic and a touch of salt and pepper to make a satisfying side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

1/4 cup extra-virgin olive oil
3 cloves garlic, sliced 1/8 inch lengthwise
1 large head escarole, leaves separated
3/4 teaspoon coarse salt, plus more for seasoning
1/4 teaspoon freshly ground pepper

Steps:

  • Heat oil in a large high-sided skillet over medium-low heat. Add garlic; cook, stirring occasionally, until pale golden, about 2 minutes. Add escarole, salt, and pepper. Raise heat to high; cook, stirring occasionally, until escarole is soft and white parts are tender, 6 to 8 minutes. Season with salt, if desired. Serve immediately.

SAUTEED ESCAROLE



Sauteed Escarole image

Sauteed escarole is great paired with our recipe for Spice-Rubbed Turkey Breast with Sweet Potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4

2 tablespoons olive oil
3 garlic cloves, peeled and smashed
2 small heads escarole (about 1 pound total), trimmed, leaves torn and washed well
Coarse salt

Steps:

  • In a large skillet, heat oil over medium. Add garlic, and cook until fragrant and lightly golden, about 3 minutes. Stir in escarole; season with salt. Cook, stirring frequently, until tender, about 10 minutes.

Nutrition Facts : Calories 82 g, Fat 7 g, Fiber 3 g, Protein 1 g, SaturatedFat 1 g

SAUTEED ESCAROLE



Sauteed Escarole image

Escarole is a bitter green, I just love it. This is a good introduction if you never had it. The raisins sweeten it. The beans give it a nice richness. The vinegar cuts down the bitterness and the salty capers and anchovies makes for a dish with lots of flavor. The optional ingredients are for those that are not vegetarians. Do rinse the beans, anchovies and capers well to remove excess sodium.

Provided by Rita1652

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 bunch escarole
1 (15 ounce) can white cannellini beans, rinsed and drained
1 tablespoon golden raisin
2 -4 anchovy fillets, soaked 10 minutes in (optional "omit to make vegetarian")
water or milk, and patted dry
1 tablespoon olive oil
1 tablespoon pine nuts, lightly toasted
2 garlic cloves, minced
1 teaspoon capers, drained and rinsed
1 teaspoon balsamic vinegar
salt and pepper
grated cheese (optional "omit to make vegetarian")

Steps:

  • Discard or trim any tough outer leaves.
  • Tear into bite sized pieces, wash and spin dry.
  • Soak the raisins in 2 tbsp warm water until soft, about 20 minutes.
  • Chop the anchovies into a paste.
  • Heat the olive oil and saute the garlic until it turns pale brown, about 2 minutes.
  • Add in beans, It's OK if they get mashed while stirring.
  • Stir in the escarole until it wilts.
  • Stir in all of the other ingredients and saute for about a minute.
  • Serve hot topped with grated cheese.

Nutrition Facts : Calories 170.8, Fat 5.9, SaturatedFat 0.8, Cholesterol 1.7, Sodium 438.3, Carbohydrate 22.8, Fiber 9.8, Sugar 4.1, Protein 8.2

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