SAUTEED ESCAROLE WITH FRIED SHALLOTS
Escarole, a juicy member of the chicory family, is popular in southern Italy. Like other pot greens, it's at its best in winter.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Heat 1/4 inch vegetable oil in a small saute pan over medium heat until shimmering. Working in 3 batches, fry shallots, stirring occasionally, until golden brown, about 2 minutes. Transfer to a paper-towel-lined plate to drain, and season with 1/4 teaspoon salt.
- Heat olive oil and garlic in a large saute pan over medium heat. Cook, stirring occasionally, until garlic turns golden brown, about 5 minutes. Remove and discard garlic. Add red-pepper flakes to pan, and cook 15 seconds. Fill pan with escarole, and cook, carefully stirring and adding more escarole, a handful at a time, as space allows. Once all of the escarole is in the pan, season with remaining teaspoon salt, and stir just until escarole begins to wilt and turn a vibrant green. Remove from heat, transfer to a serving dish, and top with fried shallots.
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Smriti bomjan
[email protected]This recipe is a great starting point for creating your own variations. I've tried adding different herbs and spices, and I've even used different greens like kale or collard greens.
BAGAUDA TV
[email protected]I'm not sure what went wrong, but my dish turned out really bitter. I think I might have used too much escarole.
Reece Redman
[email protected]This dish is a great way to use up leftover escarole. It's also a great side dish for roasted chicken or fish.
Tracy Tetlow
[email protected]I followed the recipe exactly and the dish turned out great! The escarole was tender and flavorful, and the shallots were crispy and delicious.
Md Raka
[email protected]This recipe was a bit too bland for my taste. I think I'll try adding some more garlic and chili flakes next time.
Jose Rodriguez
[email protected]I'm not a huge fan of escarole, but I thought this recipe was pretty good. The shallots really helped to balance out the bitterness of the escarole.
Muskaan Karki
[email protected]Overall, I enjoyed this dish and would recommend it to others. It's a healthy and flavorful side dish that's perfect for a weeknight meal.
SR group
[email protected]The shallots didn't get as crispy as I would have liked. I think I'll try frying them for a bit longer next time.
Tasfiyaislam Resmi
[email protected]I found the escarole to be a bit too bitter for my taste. I think next time I'll try blanching it before cooking.
Sujon Telecom
[email protected]I wasn't sure what to expect with this dish, but I'm so glad I tried it. It's a unique and flavorful dish that I'll definitely be making again.
All User
[email protected]This recipe is a keeper! I've made it several times now and it's always a crowd-pleaser.
SyedShah mehmood
[email protected]I added a bit of crumbled bacon to the dish and it took it to the next level. Highly recommend this addition!
Zach Rawles
[email protected]This is a great recipe for a quick and easy weeknight meal. It's healthy, delicious, and can be on the table in under 30 minutes.
Aaditya Thakur
[email protected]I made this for a dinner party and it was a hit! Everyone loved the unique flavor and texture of the escarole and shallots.
adelala
[email protected]I was pleasantly surprised by how much I enjoyed this dish. I'm not usually a fan of escarole, but the combination of flavors in this recipe was really great.
Fan
[email protected]I've never cooked escarole before, but this recipe made it a breeze. The instructions were clear and easy to follow, and the end result was a delicious and healthy dish.
Iyeke Onyinye
[email protected]I followed the recipe to the letter and the results were fantastic! The escarole was tender and slightly crunchy, while the shallots added a crispy texture and a subtle sweetness. Highly recommended!
Casper Ede
[email protected]This sauteed escarole dish with fried shallots was a delightful culinary experience. The flavors blended perfectly, creating a harmonious balance between the bitterness of the escarole and the sweetness of the shallots.