Escarole And Garlic Saute Recipes

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.

Steps:

• Heat oil in a large skillet over medium heat. Add garlic, and cook, stirring until fragrant, about 1 minute. Add escarole hearts, and cook for 1 minute. Add remaining leaves, and cook, stirring until bright green and wilted, about 2 minutes more. If necessary, add a few tablespoons of water to aid in wilting. Add butter, and stir until melted. Season with salt and pepper. Serve with lemon wedges on the side.

Steps:

• Break off the leaves of the escarole and wash them individually, taking care to remove any soil at the base of the stems. Shake the leaves dry, stack them up, and slice the escarole crosswise into ribbons about 1 1/2-inches wide.
• Place a large deep skillet over medium heat and add the olive oil and butter. Toss in the garlic, red pepper flakes, bay leaves, and lemon slices; cook and stir for a couple of minutes, tossing to combine. Nestle the escarole into the pan and saute until it begins to wilt and shrink down, about 2 minutes. Sprinkle the escarole with a pinch of sugar and season with salt and pepper. Pour in the water and cover the pan. Simmer for 20 minutes until the escarole is tender.

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:

• In a large skillet, heat oil over medium heat. Add garlic and cook until fragrant and lightly golden, about 1-2 minutes. Don't let garlic get too dark, or it will ruin the taste of the dish.
• Stir in the escarole; season with salt. Cook, stirring frequently, until tender - about 10 minutes.

Steps:

• Bring 2 quarts of water to a boil in a deep pot. Drop the escarole into the water all at once. Stir until it is submerged and allow the water to come back to a boil. Cook 1 to 2 minutes and remove the pot to the sink. Run cold water into the pot to stop the cooking and pour the escarole into a colander to drain. Press out excess moisture and reserve.
• Heat the olive oil in a large skillet over medium heat and saute the garlic in it until softened but not browned, about 1 minute. Add the drained escarole, raise the heat and saute, stirring constantly, until just heated through. Season to taste with salt and pepper.

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the garlic and anchovies, and cook, stirring, until the anchovies dissolve, about 2 minutes.
• Add the whole escarole leaves to the skillet, with a little water from washing still clinging to them, and season with the salt. Stir in the olives. Once the escarole begins to wilt, cover the skillet and cook until the leaves are tender, about 8 to 10 minutes. Check occasionally to make sure the pan is not dry; if it is, add a few tablespoons of water and re-cover.
• Once the escarole is wilted and tender, uncover and cook for another minute or two to evaporate any excess liquid. Season with salt (keeping in mind that the anchovies and olives contain salt), and serve warm.

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.