Wilted Escarole And Garlic Fried Garbanzo Beans Recipes

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WILTED ESCAROLE



Wilted Escarole image

Provided by Alex Guarnaschelli

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 5

2 tablespoons extra-virgin olive oil
2 heads escarole leaves, about 1 1/2 pounds, washed, trimmed, dried and broken into bite-size pieces
Kosher salt
2 teaspoons chili flakes
1 garlic clove, peeled and lightly smashed and stuck onto the tines of a fork

Steps:

  • Escarole is a winter green my father served to me raw in a salad. I always struggled with the underlying toughness of the leaves. I would smile and gulp down a lot of water while eating them! My favorite treatment for them now is to drop them in a hot pan with a splash of olive oil and a touch of chili flakes. The "fork-garlic clove" trick adds a nice, light garlic flavor! They will lose a lot of volume so don't be afraid to overload the pan and watch it wilt. Cook for only a few minutes and serve immediately.
  • Heat a large skillet over medium heat and add the olive oil. Add the escarole and season lightly with salt and chili flakes. Cook the escarole, stirring, from time to time, with the fork, until they are completely wilted, about 2 to 3 minutes. This will allow a "hint" of garlic to touch the greens without overwhelming them. Drain and discard any liquid. Transfer the leaves to a kitchen towel and dry them off, slightly, before transferring them to a platter. Serve immediately.

WILTED ESCAROLE WITH GARLIC, LEMON AND OIL



Wilted Escarole with Garlic, Lemon and Oil image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1/4 cup extra-virgin olive oil, 4 turns of the pan
2 cloves garlic, crushed
2 teaspoons anchovy paste, eyeball it
6 anchovy fillets, chopped
Couple pinches red pepper flakes
2 heads escarole, trimmed, rinsed, and dried
1 lemon, juiced

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.

WILTED SPINACH AND GARBANZO BEAN RECIPE



Wilted Spinach and Garbanzo Bean Recipe image

Enjoy fun textures in this Wilted Spinach with Baked Garbanzo Beans recipe. Our Wilted Spinach and Baked Garbanzo Bean recipe is ready in 35 minutes.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings

Number Of Ingredients 5

1 can (15 oz.) chickpeas (garbanzo beans), drained, rinsed
1/4 cup KRAFT Lite House Italian Dressing, divided
2 slices OSCAR MAYER Bacon, chopped
8 cloves garlic, sliced
3 bags (6 oz. each) baby spinach leaves

Steps:

  • Heat oven to 425°F.
  • Line shallow baking pan with foil; lightly grease foil. Toss garbanzo beans with 2 Tbsp. of the dressing. Place in prepared pan. Bake 10 to 15 min. or until crisp. Set aside.
  • Cook bacon in large saucepan until browned. Add garlic; cook 2 min. or until softened. Drain. Add spinach to saucepan; cook 5 min. or until wilted, tossing lightly.
  • Arrange spinach mixture on serving plate; top with garbanzo beans and drizzle with remaining dressing.

Nutrition Facts : Calories 70, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 2.5926 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g

WILTED ESCAROLE WITH GARLIC, LEMON AND OIL



Wilted Escarole With Garlic, Lemon and Oil image

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

1/4 cup extra virgin olive oil, 4 turns of the pan
2 garlic cloves, crushed
2 teaspoons anchovy paste, eyeball it
6 anchovy fillets, chopped
2 -3 dashes red pepper flakes
2 heads escarole, trimmed, rinsed, and dried
1 lemon, juice of

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

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.

GARBANZO BEANS WITH ESCAROLE AND FENNEL



Garbanzo Beans With Escarole and Fennel image

This is from 365 Meatless Main dishes. To make this into a main dish, toss with 12 oz pasta. Posting for ZWT3.

Provided by dicentra

Categories     One Dish Meal

Time 28m

Yield 6 serving(s)

Number Of Ingredients 9

2 teaspoons olive oil
1/2 cup red onion, diced
1/2 cup fennel bulb, cored and chopped
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
6 cups escarole, rinsed and drained
1 (19 ounce) can garbanzo beans, rinsed and drained
1/4 teaspoon salt
1 lemon, cut in 6 wedges

Steps:

  • In a large nonstick skillet, heat olive oil over medium heat. Add red onion, fennel, garlic and hot pepper.
  • Cook and stir until vegetables are soft, 3-4 minutes.
  • Add escarole, cover, and cook over medium-low heat until escarole is wilted, 5-6 minutes.
  • Add garbanzo beans and salt; stir to combine. Cook, covered, until garbanzos are heated through, about 2 minutes.
  • Serve with lemon wedges.

GARBANZO BEAN STEW WITH ESCAROLE



Garbanzo Bean Stew with Escarole image

Provided by Harley Pasternak, M.Sc.

Categories     Soup/Stew     Blender     Food Processor     Sauté     Dinner     Lunch     Fall     Winter     Simmer     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 9

1/2 teaspoon olive oil
1/2 small onion, chopped
2 cloves garlic, finely chopped
Salt and black pepper
7 ounces (1/2 can) garbanzo beans (chickpeas), drained
1 cup reduced-sodium chicken broth
2 teaspoons chopped fresh thyme or 1 teaspoon dried
1/4 teaspoon crumbled saffron
1 cup thinly sliced escarole (about 1/2 head)

Steps:

  • Warm the oil in a pot over medium heat. Add the onion, garlic, and salt and pepper to taste; cook 5 minutes, stirring constantly. Add the beans, broth, 1/4 cup water, thyme, and saffron, and bring all to a boil. Reduce the heat and cook for 20 minutes.
  • Remove half of the stew; purée it in a blender or food processor. Return the purée to the pot. (Alternatively, you may use an immersion blender briefly to purée the stew directly in the pot.) Add the escarole. Simmer for 5 minutes until the escarole is tender, adding more water if the mixture is too thick.

WILTED GREENS WITH GARLIC AND ANCHOVIES



Wilted Greens with Garlic and Anchovies image

Provided by Mario Batali

Categories     Fish     Leafy Green     Vegetable     Side     Sauté     Dinner     Seafood     Fall     Winter     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 6

1/4 cup extra-virgin olive oil
3 anchovy fillets, rinsed
4 cloves garlic, thinly sliced
1 head escarole or 1 head or bunch other sturdy leafy green, such as dandelions or turnip greens, cut crosswise into 1/2-inch-wide ribbons, washed and spun dry
Salt and freshly ground black pepper
1/2 lemon

Steps:

  • Heat a 10- to 12-inch sauté pan over medium-high heat until hot. Add the olive oil, anchovies, and garlic and cook just until the garlic is light golden brown, about 30 seconds. Add the greens and cook, stirring constantly, until wilted, about 5 minutes. Season with salt and pepper, squeeze the lemon juice over, and serve.

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Top Asked Questions

How to cook garlic and oil sautéed escarole?
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.
How do you cook escarole without burning it?
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.
How do you cook escarole Greens in a pan?
After you've thoroughly cleaned your escarole you can move the greens to a 6 quart sauté pan with about a ¼ of inch of water. Place the lid on the pan and gently steam the leaves for about 5-10 minutes (the leaves will dramatically reduce in volume).
How do you clean escarole leaves?
ESCAROLE: 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.

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