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
s@gmail.comThis 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
bt43@gmail.comI'm not sure what went wrong, but my dish turned out really bitter. I think I might have used too much escarole.
Reece Redman
rreece34@gmail.comThis dish is a great way to use up leftover escarole. It's also a great side dish for roasted chicken or fish.
Tracy Tetlow
t-t77@yahoo.comI 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
m.raka74@hotmail.comThis 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
jose.r@gmail.comI'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
k_m60@aol.comOverall, 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
sr-g@hotmail.co.ukThe 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
tasfiyaislam_r24@gmail.comI 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
t-sujon@yahoo.comI 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
auser21@hotmail.comThis recipe is a keeper! I've made it several times now and it's always a crowd-pleaser.
SyedShah mehmood
syedshah-mehmood@hotmail.comI added a bit of crumbled bacon to the dish and it took it to the next level. Highly recommend this addition!
Zach Rawles
r-zach@yahoo.comThis 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
thakur.aaditya91@aol.comI made this for a dinner party and it was a hit! Everyone loved the unique flavor and texture of the escarole and shallots.
adelala
adelala72@hotmail.comI 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
fan@aol.comI'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
iyeke.o@hotmail.comI 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
casper-e@yahoo.comThis 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.