Escarole With Garlic And Oil Recipes

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WILTED ESCAROLE WITH GARLIC, LEMON AND OIL

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7



Wilted Escarole with Garlic, Lemon and Oil image

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.

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

SPICY ESCAROLE WITH GARLIC

Provided by Food Network Kitchen

Categories     side-dish

Yield 4 servings

Number Of Ingredients 0



Spicy Escarole with Garlic image

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.

Nutrition Facts : Calories 55 calorie, Fat 3.5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 174 milligrams, Carbohydrate 5 grams, Fiber 4 grams, Protein 2 grams, Sugar 0 grams

UTICA GREENS (ESCAROLE)

Make and share this Utica Greens (Escarole) recipe from Food.com.

Provided by origamifreak

Categories     Greens

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9



Utica Greens (Escarole) image

Steps:

  • Clean and rinse escarole twice; chop in large pieces.
  • Boil down for 5 or 6 minutes so it's tender and wilted.
  • Place olive oil in a saute pan and heat.
  • Add chopped garlic and prosciutto and render for 2 or 3 minutes. Do not burn garlic.
  • Add seeded peppers and cook another minute or so.
  • Add the escarole and all the other ingredients in the pan.
  • Gradually add the bread crumbs and grated cheese, tossing gently until blended.
  • Taste for final salt and pepper seasoning.
  • Place in a casserole; sprinkle a little of the bread crumbs and place under a broiler for 3-4 minutes. Serve hot.

1 large escarole (or 2 small heads)
4 slices prosciutto, thin slices, chopped
1 -2 garlic clove, chopped
2 tablespoons olive oil
2 long italian hot peppers, seeded & julienned
1/2 cup breadcrumbs
1/4 cup pecorino romano cheese, grated
1 cup chicken broth
salt and pepper, to taste (at the very end)

ESCAROLE WITH TOASTED GARLIC

The magic in this dish comes from perfectly toasted garlic. To achieve this gorgeous golden hue -- and avoid bitter burned garlic -- be patient.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Number Of Ingredients 6



Escarole with Toasted Garlic image

Steps:

  • Combine olive oil and garlic in a large skillet. Set over medium-low heat and cook, turning occasionally, until golden brown, about 6 minutes.
  • Remove garlic slices as they turn golden (they won't all brown at once) with a fork and drain on paper towels, leaving oil in pan.
  • Increase heat to high, add escarole, and season with salt and pepper. Stir to coat. Add stock. Cook until wilted.
  • Season with lemon juice, and drizzle with olive oil. Top with garlic chips.

Nutrition Facts : Calories 93 g, Fat 7 g

2 tablespoons olive oil
3 garlic cloves, very thinly sliced
1 large head escarole, cut into 1-inch- wide ribbons (10 cups)
Coarse salt and freshly ground pepper
1/4 cup chicken stock (optional)
Lemon juice or wedges

ESCAROLE WITH GARLIC AND OIL

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5



Escarole With Garlic and Oil image

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.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 10 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 425 milligrams, Sugar 0 grams

1 1/2 pounds escarole
Salt to taste, if desired
3 tablespoons olive oil
1 tablespoon finely minced garlic
Freshly ground pepper, to taste

SAUTEED ESCAROLE WITH GARLIC

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



Sauteed Escarole with Garlic image

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.

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

WILTED ESCAROLE WITH GARLIC, LEMON AND OIL

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



Wilted Escarole With Garlic, Lemon and Oil image

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

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

BRAISED ESCAROLE WITH GARLIC AND LEMON

Provided by Tyler Florence

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10



Braised Escarole with Garlic and Lemon image

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.

1 head escarole, about 1 pound
1/4 cup extra-virgin olive oil
1 tablespoon unsalted butter
4 garlic cloves, sliced
1/2 teaspoon red pepper flakes
2 bay leaves
1/2 lemon, cut in thin slices
2 cups water or chicken broth
Pinch sugar
Kosher salt and freshly ground black pepper

SAUTEED ESCAROLE WITH GARLIC AND CANNELLINI BEANS

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 4



Sauteed Escarole with Garlic and Cannellini Beans image

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.

2 garlic cloves, sliced
4 tablespoons olive oil
2 pounds escarole, trimmed, cut into bite-size pieces, rinsed well, and spun dry
1 can cannellini beans, rinsed and drained

ESCAROLE AND GARLIC SAUTE

I'd never tried escarole and was curious to see what it tasted like. It didn't taste as bitter as I thought it might be and was a pleasant change from my usual vegetable recipes.

Provided by TasteTester

Categories     Greens

Time 27m

Yield 4 serving(s)

Number Of Ingredients 4



Escarole and Garlic Saute image

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.

2 tablespoons olive oil
3 garlic cloves, peeled and pressed in a garlic press
2 small escarole, trimmed, with leaves torn and washed well (about 1 pound total)
coarse salt

ESCAROLE WITH GARLIC AND BREAD CRUMBS

Escarole is a bitter green and we love it sauteed with fresh garlic. A quick blanching keeps it bright green and tames some of it's bitterness. I found this version in "The North End Italian Cookbook". Fried bread crumbs and a few red pepper flakes makes this dish fantastic.

Provided by Lorac

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7



Escarole With Garlic and Bread Crumbs image

Steps:

  • Bring a large pot of water to a boil.
  • Coarsely chop the escarole.
  • Add to water, cook 2 minutes, drain, rinse with cold water and drain again.
  • Heat oil in a heavy skillet, add garlic and red pepper flakes and cook over medium heat until garlic is browned.
  • Add bread crumbs and cook until browned.
  • Turn heat to high, add escarole, season with salt and pepper, stir and toss until heated through.
  • Place in a serving bowl and pour any oil left in the pan over the escarole.

Nutrition Facts : Calories 188.4, Fat 14.4, SaturatedFat 2, Sodium 99.9, Carbohydrate 13.2, Fiber 7.4, Sugar 1, Protein 3.9

2 lbs escarole
2 tablespoons olive oil
2 tablespoons vegetable oil
3 -4 cloves garlic, chopped
1/4 cup breadcrumbs
red pepper flakes
salt and pepper

SAUTEED ESCAROLE

Escarole is a bitter green, I just love it. This is a good introduction if you never had it. The raisins sweeten it. The beans give it a nice richness. The vinegar cuts down the bitterness and the salty capers and anchovies makes for a dish with lots of flavor. The optional ingredients are for those that are not vegetarians. Do rinse the beans, anchovies and capers well to remove excess sodium.

Provided by Rita1652

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12



Sauteed Escarole image

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.

Nutrition Facts : Calories 170.8, Fat 5.9, SaturatedFat 0.8, Cholesterol 1.7, Sodium 438.3, Carbohydrate 22.8, Fiber 9.8, Sugar 4.1, Protein 8.2

1 bunch escarole
1 (15 ounce) can white cannellini beans, rinsed and drained
1 tablespoon golden raisin
2 -4 anchovy fillets, soaked 10 minutes in (optional "omit to make vegetarian")
water or milk, and patted dry
1 tablespoon olive oil
1 tablespoon pine nuts, lightly toasted
2 garlic cloves, minced
1 teaspoon capers, drained and rinsed
1 teaspoon balsamic vinegar
salt and pepper
grated cheese (optional "omit to make vegetarian")

SAUTEED ESCAROLE

Provided by Moira Hodgson

Categories     side dish

Time 10m

Yield 4 servings

Number Of Ingredients 6



Sauteed Escarole image

Steps:

  • Wash the escarole and dry the leaves.
  • Heat the oil in a skillet and gently saute the garlic, scallions and ginger without browning for one to two minutes.
  • Add the escarole and saute until the leaves are wilted. Sprinkle with salt and pepper and serve hot or at room temperature.

Nutrition Facts : @context http, Calories 69, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 1 gram, Sodium 82 milligrams, Sugar 0 grams

1 head escarole
2 tablespoons olive oil
1 clove garlic, minced
3 scallions, chopped
2 tablespoons fresh ginger, chopped
Coarse salt and freshly ground pepper to taste

SAUTEED ESCAROLE WITH GARLIC

This simple sautéed escarole side dish is full of flavor, thanks to eight cloves of garlic.

Provided by Martha Stewart

Categories     Vegetables

Number Of Ingredients 6



Sauteed Escarole with Garlic image

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.

2 tablespoons extra-virgin olive oil
8 to 10 garlic cloves, thinly sliced
1 head escarole (1 pound), well washed and cut crosswise into 1 1/2-inch-wide pieces
1 1/2 tablespoons unsalted butter
Coarse salt and freshly ground pepper
Lemon wedges, for serving

SAUTéED ESCAROLE

Categories     Escarole

Yield serves 4

Number Of Ingredients 6



Sautéed Escarole image

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.

3 tablespoons extra-virgin olive oil
4 garlic cloves, crushed and peeled
3 anchovy fillets
1 large bunch escarole, about 1 pound, leaves trimmed, separated, and washed
1/4 teaspoon kosher salt, plus more as needed
1/4 cup pitted oil-cured black olives

ESCAROLE WITH GARLIC

Provided by Robert Farrar Capon

Categories     easy, quick, side dish

Time 15m

Yield 2 to 3 servings

Number Of Ingredients 4



Escarole With Garlic image

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.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 18 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 326 milligrams, Sugar 0 grams

4 cups washed escarole, chopped coarse
1/4 cup olive oil, or butter
1 large clove garlic, minced
Salt and pepper as desired

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