Sautéed Escarole Corn And White Bean Salad Recipes

SAUTéED ESCAROLE

Steps:

• Sauté the garlic: Heat olive oil in a large skillet on medium high heat. When the oil is hot, add the sliced garlic and red pepper flakes (if using).
• Wilt the escarole: When the escarole starts to wilt and is barely cooked through, remove from the heat. Remove from the pan immediately to serve.

WHITE BEAN AND CORN SALAD

Steps:

• Drain and rinse the beans. Place in large mixing bowl and set aside.
• Heat 1 tablespoon extra virgin olive oil in medium saute pan. When heated, add the onions and garlic. Saute, stirring frequently until the onions are golden brown and are beginning to become translucent. Then add the celery and yellow squash. Continue sauteing, stirring frequently for an addition 5 - 8 minutes, until the squash is softened and browned. Set aside to cool.
• To the beans add the red pepper, corn and basil. When the cooked vegetables are cooled add them as well. Mix well. Add the remaining olive oil and rice vinegar. Mix well to coat all the vegetables.
• Season with salt and pepper to taste.

SAUTEED ESCAROLE

Steps:

• Set a large pot of salted water to boil.
• Once the water has started boiling, add the chopped escarole, and simmer for about 5 minutes. The total time will vary based on how tough the leaves are.
• Meanwhile, over medium heat, drizzle 3 tablespoons of olive oil in a large skillet set over medium-high heat.
• Lower the heat to medium, add the sliced garlic (3-4 cloves) and sauté for 1-2 minutes or until the garlic is fragrant and just beginning to turn golden. Take care not to let the garlic brown.
• If desired, add a pinch or two of crushed red pepper
• Remove from heat.
• By this time, the parboiled escarole should be tender. Remove with a slotted spoon, allowing the excess water to drain off and place in a bowl. There will be a little bit of liquid that accumulates at the bottom of the bowl.
• Next, add the drained escarole to the pan of sauteed garlic along with a couple of tablespoons of the drained liquid.The oil might splatter a little so be careful.
• Return the pan back to medium heat and simmer for about 5-10 minutes until most of the liquid has evaporated. If there is still a bit of liquid left, raise the heat to cook it off.
• Finally, season with salt and pepper to taste.
• Transfer to a serving dish and if desired serve with lemon wedges.

SAUTEED ESCAROLE WITH GARLIC AND CANNELLINI BEANS

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.