Cooked Escarole Recipes

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.

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.

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.

Steps:

• Cut ends off escarole & seperate leaves. Place in a sink full of cool water and let soak while agitating.
• Meanwhile, in large wide pan, saute shallots in oil until soft and browning, add minced garlic and 1/2 salt and saute another minute.
• Rough chop escarole and with a bit of the water clinging to leaves and add to pan.
• Add remaining salt.
• NOTE It will be ALOT until it starts to wilt just keep turning from the bottom. Saute 15 to 20 minutes or until most of the water is evaporated and escarole is tender. Sprinkle with red pepper if desired.

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.