Spicy Escarole Recipes

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SPICY ESCAROLE



Spicy Escarole image

Martha adapted this dish from chef Mike Price of Market Table restaurant in New York.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Number Of Ingredients 9

1 tablespoon grapeseed oil
1 tablespoon unsalted butter
2 cloves garlic, thinly sliced
1 bulb fennel, trimmed and thinly sliced crosswise
1 small red onion, thinly sliced crosswise
1 large head escarole, washed, tough stems removed and coarsely chopped
1 sprig fresh oregano
Crushed red-pepper flakes
Coarse salt

Steps:

  • Place a large skillet over medium heat. Add oil, butter, and garlic; cook until garlic is golden brown. Add fennel and onion and cook, stirring, until almost tender and caramelized, 10 to 15 minutes. Add escarole, oregano, and red-pepper flakes; season with salt. Cook until escarole is wilted, 3 to 4 minutes. Serve immediately.

SPICY ESCAROLE WITH GARLIC



Spicy Escarole with Garlic image

Provided by Food Network Kitchen

Categories     side-dish

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 3 minced garlic cloves in a skillet with olive oil until golden. Add a few pinches of red pepper flakes. Stir in 1 head torn escarole in batches, season with salt and toss. Cover and cook until the greens are wilted, 5 minutes.

Nutrition Facts : Calories 55 calorie, Fat 3.5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 174 milligrams, Carbohydrate 5 grams, Fiber 4 grams, Protein 2 grams, Sugar 0 grams

SPICY ESCAROLE



Spicy Escarole image

Provided by Food Network

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 4

1 large head escarole, rinsed
1 tablespoon oil
1/4 teaspoon red pepper flakes
Salt to taste

Steps:

  • Cut the escarole into 2-inch squares but do not dry. In a skillet set over moderately high heat, and heat oil, add pepper flakes, escarole, salt and cook, stirring, until wilted.;

SPAGHETTINI WITH SPICY ESCAROLE AND PECORINO ROMANO



Spaghettini with Spicy Escarole and Pecorino Romano image

The simplicity of this pasta dish lets the escarole shine. Excellent as an entrée or as a first course served before roasted chicken or beef.

Provided by Michael Lomonaco

Yield Makes 4 to 6 servings

Number Of Ingredients 8

4 tablespoons extra-virgin olive oil, divided
3 anchovy fillets, chopped
1/4 teaspoon dried crushed red pepper
2 garlic cloves, minced
1 1/2 pounds escarole (about 1 large head), cut into 1- to 2-inch strips
1 cup water
1 pound spaghettini
Freshly grated Pecorino Romano cheese

Steps:

  • Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add anchovies and dried crushed red pepper; stir 1 minute. Add garlic; stir 30 seconds. Stir in escarole. Add 1 cup water, cover pan, and reduce heat to low. Cook until escarole is tender, about 5 minutes. Season to taste with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
  • Add pasta to escarole mixture and stir over low heat to combine, adding cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tablespoons oil. Divide pasta among shallow bowls, sprinkle with cheese, and serve.

SPICY ESCAROLE



Spicy Escarole image

This spicy escarole recipe is courtesy of chef Mike Price and is used to make his Grilled Snapper.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 9

1 tablespoon grapeseed oil
1 tablespoon unsalted butter
2 cloves garlic, thinly sliced
1 bulb fennel, trimmed and thinly sliced crosswise
1 small red onion, thinly sliced crosswise
1 large head escarole, washed, tough stems removed, and coarsely chopped
3 sprigs fresh oregano
Crushed red pepper flakes
Coarse salt

Steps:

  • Place a large skillet over medium heat. Add oil, butter, and garlic; cook until garlic is golden brown. Add fennel and onion and cook, stirring, until almost tender and lightly browned, 5 to 6 minutes. Add escarole, oregano, and crushed red pepper; season with salt. Cook until escarole is wilted, 3 to 4 minutes. Serve immediately.

SPICY ESCAROLE AND BEANS



Spicy Escarole and Beans image

Make and share this Spicy Escarole and Beans recipe from Food.com.

Provided by Maureenie

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 tablespoons extra virgin olive oil
4 -5 garlic cloves, finely minced
1 onion, finely chopped
2 -3 hot peppers (i.e., chili peppers or serrano peppers) (optional) or 2 -3 may substitute cayenne pepper, to taste (optional)
1 (16 ounce) can cannellini beans, with liquid (or any white beans)
1 head escarole, tripled rinsed and chopped
1/2 cup white wine
fresh ground black pepper, to taste
2 ounces of cooked ditalini (or other small macaroni)
grated romano cheese, to taste

Steps:

  • Heat oil in a non-stick stock pot.
  • Saute garlic, onion, and peppers in the hot oil on medium high until onion is transparent, approximately 5 minutes.
  • Add beans with liquid and cook on medium high for about 5 minutes, allowing some of the liquid to boil off.
  • Lower the heat to medium low and add the escarole. Cover and simmer for 10 minutes.
  • Add the wine and black pepper and mix well. Replace cover and simmer for another 10 minutes or until escarole is soft.
  • Add the cooked ditalini to the escarole and beans. Stir to combine well.
  • Serve in bowls and sprinkle with grated cheese.

Nutrition Facts : Calories 392.1, Fat 14.4, SaturatedFat 2.1, Sodium 38.8, Carbohydrate 47.9, Fiber 12, Sugar 2.5, Protein 15

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Top Asked Questions

How do you cook escarole with garlic?
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.
What do you add to escarole when cooking?
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.
Is escarole raw or cooked?
Escarole is just as good raw as it is cooked. Here are 18 recipes that show its range. After browning chicken thighs in a skillet, throw in some escarole greens and cook until wilted, a minute or two.
What is sauteed escarole?
Sauteed in one skillet with garlic, olive oil, kalamata olives, and capers, mom’s sauteed escarole becomes a delicious and seasonal dish that goes with practically anything! What is Escarole? Escarole is a member of the chicory family, and it’s usually sold in bunches that look like a head of lettuce, but with wide, wavy-edged leaves.

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