Escarole Gratin Recipes

Steps:

• Preheat oven to 400 degrees. Place a colander in a large bowl. Bring a large pot of salted water to a boil. In 2 batches, cook escarole until tender, 7 minutes, then drain in a colander, pressing with a spatula to squeeze out as much liquid as possible.
• In a small saucepan, melt 1 tablespoon butter over medium. Cook shallot and garlic until tender, 4 minutes. Add flour and cook, stirring, 1 minute. Whisking constantly, add milk and cook, whisking, until mixture comes to a boil and thickens, 2 minutes. Remove from heat, season with salt and pepper, and stir in escarole. Pour mixture into a 1-quart baking dish.
• In a food processor, pulse bread until coarse crumbs form; transfer to a small bowl. Melt 1 tablespoon butter and pour over breadcrumbs, stirring to combine. Season with salt and pepper. Top escarole with breadcrumbs and bake until golden brown and bubbling, 15 to 20 minutes.

Steps:

• Heat oil in a wok over high heat. Add escarole; cook and stir until greens begin to wilt. Stir in lemon juice. Add capers, salt, and olives; cook and stir for another 15 seconds. Season with black pepper to taste. Serve immediately.

Steps:

• Drain and rinse the escargots.
• Put escargots, bay leaf and consommé in sauce pan.
• Simmer for 40 minutes without covering.
• Drain the escargots.
• Meanwhile melt butter and add the crushed garlic; set aside.
• Spoon escargots in garlic butter and let rest 2 hours on counter.
• Place escargots in each hole of escargot dish.
• Spoon on garlic butter.
• Cover with grated cheese.
• Set under broiler for 5 minutes.
• Serve with toasts.

Steps:

• 1. Heat olive oil in a large deep skillet over medium heat. Add onion, carrot, and celery and cook until vegetables are slightly softened, 5 minutes. Add 1 cup water, season with salt and pepper, cover and cook until tender, 10 minutes.
• 2. Meanwhile, finely chop sage, thyme, and garlic together. Stir chopped herb mixture and beans into vegetables.
• 3. Cook pasta according to package directions. After 5 minutes, stir in escarole and continue to cook, until shells are "al dente," 1 to 2 minutes more. Drain, reserving 1 1/2 cups pasta water.
• 4. Add pasta and escarole to the vegetables, tossing with some pasta water until creamy and coated. Stir in 3/4 cup cheese, season with more salt and pepper to taste. Serve with grated cheese and a dollop of tomato pesto if desired.
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Steps:

• Cook the pasta according to the package directions; add the escarole during the last 2 minutes, cover and do not stir. Remove the escarole with tongs; set aside. Drain the pasta, reserving 1/2 cup cooking liquid. Meanwhile, if you're using capers, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the capers and fry until crisp, about 2 minutes. Transfer to a paper-towel-lined plate.
• Add the remaining 3 tablespoons oil to the skillet. Cook the garlic, parsley and red pepper flakes until the garlic toasts slightly, 1 minute. Add the tomatoes, chickpeas, a pinch of salt and the bay leaves. Cook until the tomatoes and chickpeas brown, about 6 minutes. Add the escarole and reserved tomato juice and cook until the sauce thickens slightly, about 4 more minutes. Remove and discard the bay leaves.
• Add the cooked pasta to the skillet and toss with the sauce; season with salt and pepper. (If the sauce is thick, add some reserved pasta water.) Stir in the cheese and top with fried capers, if using, and more cheese.

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:

• Pull the leaves of the escarole apart. Trim off the ends and cut out the core. Rinse well and shake off the excess water.
• Drop the escarole into boiling water with salt to taste. Simmer until the escarole is tender, about five minutes.
• Drain well. Squeeze to extract excess liquid.
• Heat the oil in a skillet and add the garlic. Cook until the garlic starts to brown (do not let it brown or it will become bitter). Add the escarole, stirring it around so that it heats evenly. Add salt and pepper to taste and serve.