ESCAROLE ITALIAN STYLE
Make and share this Escarole Italian Style recipe from Food.com.
Provided by Kiwiwife
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 85.4, Fat 3.9, SaturatedFat 0.6, Sodium 1802.5, Carbohydrate 11.4, Fiber 8, Sugar 0.7, Protein 3.6
GARLIC AND OIL SAUTEED ESCAROLE
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.
ESCAROLE AND BEAN SOUP
Provided by Giada De Laurentiis
Time 22m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
- Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.
PIZZA ESCAROLE (ESCAROLE PIE - ITALIAN)
Another one of my Grandmother's Traditional Italian Recipes. This is a little time consuming in the prep. phase, but it's more than worth it in the end. There is nothing like this when you taste it. This is by far one of my favorites, and my brother's favorite, and my husband's favorite, and so on, & so on... :-) We always have it on Easter and Christmas. You can make your own pizza dough for this recipe or buy the dough already made... I sometimes buy it from our local pizzeria when I'm pressed for time. This can be served hot, warm or cold.
Provided by BlondieItaliana
Categories European
Time 1h45m
Yield 12-20 serving(s)
Number Of Ingredients 10
Steps:
- Cut bottom off escarole. Then cut in half. Clean escarole in sink of water as many times until water is clean and no dirt. Boil in pot of salted water until tender - approximately 20 minutes. If bitter add 1-2 teaspoons sugar. Drain very well. Squeeze out all excess water with hands or in paper towel or dish towel.
- Next sauté escarole in frying pan with garlic and olive oil. Cold garlic 1st in cold oil or else escarole becomes crisp. Add red pepper flakes if you like it hot.
- Add drained, sliced olives and salt as desired. Keep in mind anchovies will be salty. When done, drain excess oil out of escarole via colander.
- Place dough in oiled then buttered pan (I use brush). Make sure dough comes up sides of pan. Put escarole mixture inside dough. Add anchovies on top in layered pieces. Stir lightly through. Put on top layer of dough for crust. Pinch seems together tightly of top and bottom dough layers. Brush with oil on top and melted butter. Make fork holes for ventilation.
- Bake 400ºF for 15 minutes. Then reduce to 350ºF for 30 minutes or until golden brown.
- Brush melted butter on top crust when removed from oven.
Nutrition Facts : Calories 184.3, Fat 13.2, SaturatedFat 3.8, Cholesterol 14.2, Sodium 582.9, Carbohydrate 14.2, Fiber 11.8, Sugar 0.9, Protein 6.1
ESCAROLE AND BEANS
This is a creamy concoction of escarole and beans. It's rich, and it's divine! It's also best served with a warm crusty Italian bread.
Provided by KristaP
Categories Side Dish Vegetables Greens
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
- In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 42.7 g, Fat 11.8 g, Fiber 18.7 g, Protein 13.1 g, SaturatedFat 1.6 g, Sodium 543.4 mg, Sugar 1 g
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