SAUTEED ESCAROLE WITH FRIED SHALLOTS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Sauteed Escarole with Fried Shallots image

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

Vegetable oil, for frying
3 small shallots, thinly sliced into rings
1 1/4 teaspoons coarse salt, divided
1/4 cup extra-virgin olive oil
6 garlic cloves, peeled, smashed
1/4 teaspoon red-pepper flakes
2 pounds escarole, thinly sliced, washed, drained, and spun dry

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.

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.