Best 8 Sauteed Escarole With Fried Shallots Recipes

SAUTEED ESCAROLE

Steps:

• Set a large pot of salted water to boil.
• Once the water has started boiling, add the chopped escarole, and simmer for about 5 minutes. The total time will vary based on how tough the leaves are.
• Meanwhile, over medium heat, drizzle 3 tablespoons of olive oil in a large skillet set over medium-high heat.
• Lower the heat to medium, add the sliced garlic (3-4 cloves) and sauté for 1-2 minutes or until the garlic is fragrant and just beginning to turn golden. Take care not to let the garlic brown.
• If desired, add a pinch or two of crushed red pepper
• Remove from heat.
• By this time, the parboiled escarole should be tender. Remove with a slotted spoon, allowing the excess water to drain off and place in a bowl. There will be a little bit of liquid that accumulates at the bottom of the bowl.
• Next, add the drained escarole to the pan of sauteed garlic along with a couple of tablespoons of the drained liquid.The oil might splatter a little so be careful.
• Return the pan back to medium heat and simmer for about 5-10 minutes until most of the liquid has evaporated. If there is still a bit of liquid left, raise the heat to cook it off.
• Finally, season with salt and pepper to taste.
• Transfer to a serving dish and if desired serve with lemon wedges.

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.

SAUTéED ESCAROLE

Steps:

• Sauté the garlic: Heat olive oil in a large skillet on medium high heat. When the oil is hot, add the sliced garlic and red pepper flakes (if using).
• Wilt the escarole: When the escarole starts to wilt and is barely cooked through, remove from the heat. Remove from the pan immediately to serve.

SAUTEED ESCAROLE WITH SHALLOTS AND HOT CHILI OIL

Steps:

• Heat oil in a large skillet over medium heat. Add shallots and saute, about 1 minute. Add escarole, vinegar and sugar, cover and steam 1 minute, until escarole wilts. Season to taste with salt and black pepper.

SAUTEED ESCAROLE WITH GARLIC

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.

SAUTEED ESCAROLE

Steps:

• In a large skillet, heat oil over medium. Add garlic, and cook until fragrant and lightly golden, about 3 minutes. Stir in escarole; season with salt. Cook, stirring frequently, until tender, about 10 minutes.

ESCAROLE SALAD WITH FRIED SHALLOTS AND PRUNES

Steps:

• Heat oil in a 1-quart heavy saucepan over moderate heat until hot but not smoking, then fry shallots in 3 batches, stirring frequently and being careful not to burn, until golden brown, 3 to 4 minutes. Transfer shallots as browned with a slotted spoon to paper towels to drain. (Shallots will crisp as they cool.) Transfer 3 tablespoons shallot oil from pan to a cup for dressing and reserve remainder for another use.
• Whisk together lemon juice, salt, and pepper in a large bowl, then add shallot oil in a slow stream, whisking until combined. Add prunes, escarole, half of shallots, and salt to taste, then toss well to coat. Sprinkle with remaining shallots.

SAUTEED ESCAROLE

Steps:

• Wash escarole well in a sinkful of water, then lift out and drain. Cook escarole in a 7- to 8-quart heavy pot of boiling salted water until tender, about 10 minutes, then drain in a colander.
• Heat oil in same pot over moderately high heat until hot but not smoking, then sauté garlic and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add anchovies, then reduce heat to moderate and cook, stirring, until dissolved, about 1 minute. Add escarole, stirring to coat with oil, then increase heat to moderately high and cook, uncovered, stirring occasionally, until escarole is tender and most of liquid is evaporated, 8 to 10 minutes. Season lightly with salt.
• Spoon onto a platter and drizzle with oil to taste.